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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