GRILLED EGGPLANT CAPRESE SALAD

This grilled eggplant caprese salad is a great spin on the Italian classic, a satisfying appetizer or a side dish.

■ 2 small eggplants

■ Salt, to taste

■ 2 to 3 large heirloom tomatoes 1 x 8 oz (226 g) ball fresh mozzarella cheese

■ 15 basil leaves

Dressing:

■ 1/4 cup (60 ml) extra virgin olive oil

■ 2 tbsp (30 ml) red wine vinegar 1 tsp (5 ml) capers

■ 1/4 cup (60 ml) flat leaf Italian parsley, finely chopped

Salt and pepper

■ 2 garlic cloves, finely chopped

1. Heat an outdoor grill to medium-high heat (about 400 F).

2. Trim eggplant and cut crosswise into 1/4-inch thick rounds. Sprinkle each eggplant round with salt and let sit for about 10 minutes. This will ensure you remove the bitterness from the eggplant. Pat each eggplant round with a paper towel to absorb any excess moisture.

3. When the grill is ready, spray your grill so the eggplant does not stick. Grill the eggplant on both sides about three to four minutes.

4. Slice tomatoes into 1/2-inch thick rounds. Slice fresh mozzarella ball into 1/2-inch thick rounds. Arrange the grilled eggplant, tomato and mozzarella slices in an overlapping pattern on a large serving platter. Arrange the basil leaves placing them under the tomato slices.

5. Add olive oil to a jar along with salt and pepper, red wine vinegar, capers, chopped parsley and chopped garlic, shake well and drizzle over salad