Grilled Eggplant With Red Pepper Sauce

• 1 large or four baby eggplant
• Coarse salt
• 1 small onion
• 1 tablespoon plus 1/4 cup olive oil
• 1 clove garlic, peeled
• 4 tomatoes, peeled and seeded
• 2 red peppers, seeded and cut into eighths
• Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
• Freshly ground pepper
• Snipped fresh basil leaves to garnish

1. Slice the eggplant in pieces a half an inch thick.
2. If using the large purple variety, sprinkle with salt and allow to drain for one hour.
3. Pat dry with paper towels.
4. Meanwhile, make the red pepper sauce.
5. Soften the onion in 1 tablespoon olive oil.
6. Add the garlic, tomatoes, peppers, garlic and herb bouquet.
7. Add 1/2 cup water, cover, and cook slowly for about 20 minutes, or until the peppers are soft.
8. Remove the herb bouquet and puree the peppers in a food processor until smooth.
9. Cool to room temperature and correct seasoning.
10. Preheat coals.
11. Brush the eggplant slices with remaining olive oil and grill until charred.
12. Arrange on a long serving dish in one or two rows, season with pepper to taste and pour the sauce along the middle of the slices.
13. Sprinkle with basil and serve.

four baby eggplant, salt, onion, olive oil, clove garlic, tomatoes, red peppers, bouquet, freshly ground pepper, fresh basil

Taken from cooking.nytimes.com/recipes/10921 (may not work)