Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips

• 2 eggplants, cut vertically into 1/2-inch thick slices
• 2 red peppers, quartered and seeded
• 2 yellow peppers, quartered and seeded
• 2 red onions, sliced 1/2-inch thick
• 1/4 cup plus 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 2 tablespoons lemon juice
• 4 ounces soft goat cheese, crumbled
• 2 tablespoons finely chopped oregano
• Salt and freshly ground pepper

1. Preheat grill to medium high.
2. Brush eggplant, peppers and onions on both sides with 1/4 cup of the oil and season with salt and pepper to taste.
3. Grill for 3 to 4 minutes on each side, until lightly golden brown and almost cooked through.
4. Remove vegetables from grill and cut into 1/2-inch dice.
5. Combine eggplant, peppers and onions in a medium bowl.
6. Add remaining ingredients inluding the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste.

eggplants, red peppers, yellow peppers, red onions, olive oil, garlic, lemon juice, goat cheese, oregano, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/eggplant-red-pepper-salsa-with-cumin-dusted-tortilla-chips-recipe.html (may not work)