Roasted Eggplant, Red Pepper And Goat Cheese Sala

• 2 heads of butter lettuce, romaine or any mild lettuce.
• about 2 lbs. small eggplants
• herb vinaigrette (recipe follows)
• 1/2 cup pine nuts, pan toasted
• garlic olive oil
• 8 oz. goat cheese
• 2 red peppers, cored and sliced thin.

1. slice eggplant 1/4 inch thick, sprinkle with coarse salt, put in colander and drain for 30
2. mins. Prepare the dressing by combining 1/3 cup balsmic vinegar, about a scant tsp. sugar, 1/2 tsp. salt, 1/2 tsp. freshly ground black pepper, 1 tbls. freshly chopped Basil leaves
3. and 2/3 cup garlic flavored olive oil. Put in a jar and set aside. Toast the nuts in a fry pan on the stove top by setting over high heat and constantly moving the fry pan to toss and stir the nuts for about 5 mins. Drain the eggplant, and add with the sliced red peppers to a baking pan greased lightly with the garlic olive oil. Brush the eggplant slices with additionl oil and bake in a 400 degree oven for 30 minutes or until lightly browned. On separate plates, place a bed of lettuce, top with the eggplant, red pepper, crumbled goats milk cheese, and the toasted nuts. Pour on a light amount of the dressing. Serve with additional dressing on the side.

butter, eggplants, herb vinaigrette, pine nuts, garlic, goat cheese, red peppers

Taken from www.epicurious.com/recipes/member/views/roasted-eggplant-red-pepper-and-goat-cheese-sala-1206309 (may not work)