EGGPLANT, FETTA AND CAPSICUM STACK WITH MESCLUN SALAD

INGREDIENTS:

• 2 medium red capsicums (400g)
• 1/4 cup (60ml) olive oil
• 2 tablespoon lemon juice
• 1 clove garlic, crushed
• 1 large eggplant (500g)
• 1 cup (150g) drained sun dried tomatoes,chopped coarsely
• 1/4 cup (40g) seeded kalamata olives, chopped coarsely
• 1/2 cup loosely packed fresh basil leaves, torn
• 100g mesclun
• 2 tablespoon red wine vinegar
• 200g fetta cheese, cut into 8 slices
• 1 tablespoon small whole fresh basil leaves, extra

METHOD:

1. Quarter capsicums; discard seeds and membranes.cook capsicum on heated oiled grill plate, skin-side down, until skin blisters and blackens. cover with plastic wrap 5 minutes; peel away skin.
2. Meanwhile, combine 2 tablespoon of the oil in a small bowl with juice and garlic. cut eggplant lengthways into 8 slices, brush slices both sides with oil mixture; cook on heated oiled grill plate, uncovered, brushing occasionally with oil mixture, until just tender.
3. Combine tomato, olives and torn basil in small bowl. place mesclun in medium bowl, drizzle with vinegar and remaining oil; toss gently to combine.
4. Place 1 slice of the eggplant on each serving plate; top each with 2 slices of the cheese, 2 pieces of the capsicum and another wggplant slice. top with tomato mixture, sprinkle with extra basil leaves; serve with salad.

PREPARATION TIME : 15 minutes
COOKING TIME : 15 minutes
SERVES: 4