Pepper and Eggplant Stacks – Recipe

These tender stacks layered with sweet red peppers, mushrooms, sun-dried tomatoes, fresh herbs, and creamy goat cheese, are the perfect main dish for a light dinner, and a delicious tribute to the last of the garden harvest.

Flavorful and filled with colorful cancer-busting antioxidants, these stacks are sure to please to whole family.

INGREDIENTS

1 cup finely chopped mushrooms
1 cup chopped roasted sweet red peppers
4 ounces goat cheese, crumbled (or substitute another cheese, such as peppered Monterey Jack)
2 tablespoons chopped sun-dried tomatoes
1 tablespoon chopped capers
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 medium eggplant
1 tablespoon olive oil
Freshly-ground black pepper to taste

1. In a small bowl, mix the mushrooms, red peppers, cheese, tomatoes, capers, garlic, vinegar, and parsley.

2. Preheat the broiler. Coat the broiler rack with no-stick spray.

3. Cut the eggplant into 4 lengthwise slices, about 1/2- to 3/4-inch thick. Brush both sides of each slice with the oil. Place on the broiler rack. Sprinkle with black pepper. Broil about 5 inches from the heat for 3 minutes per side.

4. Remove the rack from the oven. Divide the mushroom mixture among the eggplant slices and spread it evenly to coat each piece. Broil for 2 to 3 minutes, or until the cheese has melted and the eggplant is tender.

Serves 4.