INGREDIENTS

INSTRUCTIONS

Place charcoal in a pyramid shape and light with either lighter fluid,
electric starter or chimney starter. Wait until coals are gray and
spread in a single layer for the direct heat method. Spray grid with
non-stick spray and let grid heat over the hot coals (the hotter the
grid, the less chance the food will stick). Place eggplant and
tomatoes in a bowl and toss with the vegetable oil. Add salt and
pepper to taste. Place the vegetables on the grid over a medium-hot
fire or for best results use a greased vegetable & fish grill basket.
The baskets are available at most department stores outdoor leisure
departments.  Cook the vegetables for two to three minutes on each
side, or until  brown and soft on the inside. Remove from grill,
roughly chop and  place in a medium sized bowl. Add the garlic, olive
oil, vinegar and  basil. Season with salt and pepper to taste. Toss
well and set aside.  Place the slices of bread on the grill around the
edge of the grid  where the heat is cooler, toast until browned, three
to four minutes.  Sprinkle cheese on the bread, grill an additional one
minute. Place  toasted bread on a platter, and spoon eggplant and
tomato mixture  onto the bread and serve as an antipasto.  Recipe by:
Larry Gerber  Converted by MM_Buster v2.0l.

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