Elegant Eggplant Salad Towers (Vegan)

• 1 large red bell pepper, roasted, peeled & minced
• 12 cup frozen green pea, thawed
• 13 cup minced red onion
• 1 garlic clove, peeled & minced
• 14 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 medium eggplant
• 1 large ripe tomatoes
• 4 boston lettuce leaves
• 1 tablespoon fresh parsley, minced
• 4 slices ciabatta, crusts removed
• salt & freshly ground black pepper

1. In a medium bowl, combine the bell pepper, peas, onion & garlic.
2. Add the olive oil, vinegar, lemon juice & salt & pepper to taste.
3. Toss to combine & then set aside.
4. Preheat the oven to 400F Cut the middle section of the eggplant into 12 1/4" thick slices & place on a lightly oiled baking sheet.
5. Season with salt & pepper to taste & then bake until soft, turning once, this should take 12-15 minutes approximately.
6. Toast the bread in the oven or under the broiler / grill, to make 4 large croutons, set aside.
7. Cut 4 1/4" thick slices from the tomato & set aside.
8. Set out 4 salad plates & place 1 lettuce leaf on each plate.
9. Top each leaf with a crouton.
10. Using a slotted spoon, place an eggplant slice on top of the crouton.
11. Top with a spoonful of the marinated salad, followed by another slice of eggplant, followed by a slice of tomato.
12. Repeat with the remaining marinated salad & top with the remaining eggplant slice.
13. Sprinkle with the parsley & drizzle with any remaining dressing from the marinated vegetables or additional olive oil.
14. Serve immediately.

red bell pepper, frozen green pea, red onion, garlic, extra virgin olive oil, balsamic vinegar, lemon juice, eggplant, tomatoes, boston lettuce leaves, fresh parsley, salt

Taken from www.food.com/recipe/elegant-eggplant-salad-towers-vegan-374756 (may not work)