Grilled Peppers and Eggplant

Looking for simple recipes for eggplant? This one qualifies; it takes a little time to let the ingredients cook, but it takes little effort. Just a stir now and then, and it's done.

This is our favorite eggplant recipe at The New Deli. We use it in one of our green salads, tossed with Italian dressing, avocado, tomato, and parmesan cheese. We also used on a few sandwiches, with melted cheese. I love it in an omelet; it's one of those simple recipes that I enjoy making often.I typically make bigger batches, as it holds up for at least a week in the refrigerator; the reduced vinegar and soy sauce act to preserve the veggies. Serves 4 to 6.

Ingredients:

• 1 large eggplant, or several Japanese eggplants
  
• 1 red pepper
• 1 medium onion
• Olive oil, to drizzle on in layers
• 1/4 c. soy sauce
• 1/4 c. balsamic vinegar

Grill in a hot pan (preferably a 12" iron pan, as it holds heat and distributes it well): >1 red pepper, sliced into strips > Drizzle of olive oil

Add and keep grilling on medium-high heat, stirring some: > 1 onion, sliced

Move grilled peppers and onion off to side, and add: > 1 eggplant, sliced into strips > Drizzle olive oil (2-4 TBS.)

Pile the grilled pepper mix back on top of the grilling eggplant, to help it to steam some. Turn the pan on low to finish cooking the eggplant until tender, stirring occasionally.

When eggplant's cooked through (no longer white and spongy looking), turn pan back on high heat. Add: > 1/4 c. soy sauce > 1/4 c. balsamic vinegar

Let the mix cook on high just a few minutes, stirring often, so the soy sauce and vinegar can boil off some. Remove from heat, and continue stirring occasionally, to let off steam so mixture won't be too soggy.

An alternative method involves using the oven; no stirring of the grilling veggies is even necessary. You can roast the vegetables in a clay pot, or in an iron pan, in oven until tender, at 350 for 40-60 min. An alternate method is to microwave the veggies for 10-20 min., using the clay pot or a ceramic bowl.

When veggies are cooked, add the soy sauce and vinegar, letting mixture steep 10 min. or so.

To reduce the juices, pour off all the liquid into a pan, boiling for 5 or 10 min. After a few minutes, more juices will probably collect from the veggies- pour those off into the pan also. Watch the juices closely for the last few minutes- you want it boiled down, but not burned. When juices have thickened, mix that together with the cooked veggies.

Serve this dish hot or cold, by itself, over rice, with salad greens, or as a sandwich condiment.