Grilled Eggplant Stack

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

1. Place eggplant slices in a colander. Sprinkle evenly with 1/2 teaspoon salt; toss well. Let stand 10 minutes. Rinse slices thoroughly; dry with paper towels.
2. Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes).
3. Prepare grill.
4. Trim ends from the zucchini and yellow squash; slice each lengthwise into 4 (1/4-inch-thick) slices. Flatten pepper pieces with hand. Brush eggplant, zucchini, squash, and pepper pieces with oil; sprinkle with remaining 1/4 teaspoon salt and black pepper. Place pepper pieces, skin side down, eggplant, zucchini, and squash on a grill rack; grill 8 minutes or until tender, turning once.
5. Combine cheese, basil, and oregano.
6. To assemble stack, place 1 eggplant slice on a plate; top with one-fourth of cheese mixture. Lay one strip of yellow squash and one strip of zucchini side by side. Drizzle with 1 1/2 teaspoons balsamic mixture. Top with one pepper piece. Top with one eggplant slice and drizzle with 1 1/2 teaspoons balsamic mixture. Repeat procedure three times with remaining eggplant, cheese, squash, zucchini, peppers, and balsamic mixture. Let stand 5 minutes before serving.

eggplant, salt, balsamic vinegar, red wine, brown sugar, zucchini, yellow squash, red bell pepper, olive oil, freshly ground black pepper, goat cheese, fresh basil, fresh oregano

Taken from www.myrecipes.com/recipe/grilled-eggplant-stack (may not work)