Roasted Eggplant, Tomato and Red Pepper Stacks

1 large (about 1 pound) eggplant, peeled

Sea salt

½-¾ cup extra virgin olive oil

⅓-½ cup balsamic vinegar

Black pepper, ground

2 beefsteak or vine-ripened tomatoes

4 roasted red bell peppers, havled (see recipe at left)

2 cloves garlic, minced

8 basil leaves

8 ounces goat cheese

Heat oven to 350 degrees.

Cut eggplant in -inch thick circles, about 10 pieces. Lay on cooling rack with pan underneath to catch juices. Heavily salt both sides and let sit 1 to 2 hours. Rinse eggplant under cold water to remove remaining salt. Pat dry with paper towel.

Lay eggplant on baking sheet lined with aluminum foil. Brush generously on one side with olive oil. Flip and brush other side with balsamic vinegar. Sprinkle with pepper.

Cut tomatoes into -inch slices. Place on second baking sheet lined with foil. You'll need one tomato slice for every two eggplant slices. Sprinkle garlic over tomatoes. Season with salt and pepper, drizzle with olive oil.

Roast eggplant 12-15 minutes; leave in oven and slip tomato slices into oven. Continue roasting 12-15 minutes more. Remove both trays. Place each tomato slice onto an eggplant slice. Top with goat cheese and another eggplant slice. Return to oven for 2 to 3 minutes. Remove, top with red peppers and another drizzle of olive oil. Garnish with a basil leaf.

Serves four to five.

@Recipe nutrition:Nutrition values per serving: 470 calories, 37 g fat (13 g saturated), 23 g carbohydrates, 7 g fiber, 13 g protein, 35 mg cholesterol, 720 mg sodium.