1    Garlic clove
2 tb Olive oil
1 tb Chopped fresh basil
Salt, white pepper
16    Japanese eggplants *
1    Red bell pepper
1    Grn. or yellow bell pepper
1/4 c  Chopped fresh herbs **
8    1/2" slices goat cheese
1/2 c  Walnut pieces
1 tb Butter
1 tb Brown sugar, packed
Cayenne pepper

-BALSAMIC DRESSING –
2 tb Balsamic vinegar ***
1/4 c Virgin olive oil
Salt, pepper

*Note: Eggplants should be split lengthwise. ** (basil, oregano, thyme)
***Fresh lemon juice may be substituted for Balsamic vinegar if desired.
Combine garlic, olive oil, basil and salt and white pepper to taste in
shallow pan. Place eggplants, split side down, in marinade and turn several
times to coat well. Let marinate 20 minutes. Grill eggplants, split side
down, over medium coals. Set aside when done. Roast peppers on grill until
charred. Place in plastic bag until cool enough to peel. Under cold running
water, peel off charred portions of skin. Cut peppers into eighths,
discarding seeds. Set aside. Press herbs onto goat cheese medallions. Heat
at 350F 3 minutes until warmed. Saute walnuts in butter. Toss with brown
sugar, cayenne and dash of salt. Set aside. Arrange 4 eggplant halves on
each of 8 plates and place 2 strips each of red and green peppers between
eggplant halves. Set 2 cheese medallions beside peppers. Sprinkle sauteed
walnuts over top. To make dressing, combine vinegar, oil and salt and
pepper to taste. Drizzle dressing over salad.