Grilled Eggplant and Tomato Salad

• 4 slender eggplants (1/2 pound each), sliced crosswise 1/2 inch thick
• 4 large firm tomatoes, sliced crosswise 1/2 inch thick
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Sea salt and freshly ground pepper
• 1 teaspoon dried oregano
• 1 tablespoon drained capers, plus 1 tablespoon juice from the jar
• 1/2 tablespoon sherry vinegar
• 1/4 teaspoon finely grated lemon zest
• 1/2 cup basil leaves

1. Light a grill.
2. Arrange the eggplant and tomato slices on a rimmed baking sheet and brush on both sides with 1/2 cup of the olive oil.
3. Season with salt and pepper and sprinkle with the oregano.
4. Grill the tomato slices over a hot fire for about 1 minute per side, or until they are charred but still hold their shape.
5. Transfer to a platter.
6. Grill the eggplant slices over a medium-hot fire for about 5 minutes per side or until lightly charred and tender.
7. In a bowl, combine the capers and caper juice with the vinegar, lemon zest and the remaining 2 tablespoons of olive oil.
8. Season with salt and pepper.
9. To assemble the salad, overlap alternating grilled tomato and eggplant slices on a large platter.
10. Tuck the basil leaves between the slices.
11. Drizzle the dressing on top and serve.

eggplants, tomatoes, extravirgin olive oil, salt, oregano, capers, sherry vinegar, lemon zest, basil

Taken from www.foodandwine.com/recipes/grilled-eggplant-and-tomato-salad (may not work)