Grilled Eggplant Stacks - cooking recipe

Ingredients

1 lb eggplant, cut into 1/2 inch slices
3/4 teaspoon salt, divided
1/4 cup balsamic vinegar
1/4 cup dry red wine, dry
1 tablespoon brown sugar
1 small zucchini, small
1 small yellow squash, small
1 large red bell pepper, large (quartered length-wise and seeded)
1 teaspoon olive oil
1/4 teaspoon fresh ground black pepper, fresh ground
1/4 cup goat cheese
1 tablespoon fresh basil, fresh chopped
1 teaspoon fresh oregano, fresh chopped

Preparation

Place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
Let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
Reduce heat and simmer until reduced to about 1/4 cup (8 minutes).
Prepare grill.
Trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
Flatten pepper pieces with hand.
Brush vegetables with olive oil then sprinkle with remaining salt and pepper.
Place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
Grill 8 minutes or until tender turning once.
Combine cheese with basil and oregano.
To assemble stack, place 1 eggplant slice on plate.
Top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
Drizzle with 1.5 tsp balsamic mixture. Then place 1 piece of pepper and top with another eggplant slice.
Repeat procedure with remaining vegetables, cheese, and sauce.
Let stand 5 minutes before serving.