Eggplant a 'meaty' substitute for, well, you know, meat

Eggplant is a versatile, healthy vegetable that combines so well with so many seasonings. It's a shame that it so often ends up breaded, fried and loaded with cheese.

But the summer grilling season is the perfect time to take advantage of cooking with eggplant without adding gobs of unhealthy saturated fats.

This grilled eggplant sandwich with olive and sun-dried tomato tapenade makes an excellent vegetarian meal, yet it is substantial and "meaty" enough to satisfy even the most voracious carnivores. Plus, it is bursting with flavor and rich in nutrients and healthy fats.

Grilling slices of eggplant gives them a wonderful, smoky flavor as well as a slightly chewy texture that makes them an ideal substitute for meat in the sandwich.

A tapenade, made by blending savory olives and capers with tangy sun-dried tomatoes and balsamic vinegar, is spread on slices of crusty bread to provide vibrant Mediterranean flavor.

The tapenade, which can be made several days ahead, also is a wonderful spread for crackers and crostini, or it can be used as a dip for vegetables.

Many markets sell bulk olives, sun-dried tomatoes and sometimes even capers, which can be more economical, as it allows you to buy only what you need for the recipe.

Rinsing olives and capers before using them removes much of the salty brine and gives them a cleaner flavor.

This recipe calls for using olive oil cooking spray to coat the bread before grilling. Cooking sprays, which offer a great way to control oil use, are an invaluable tool for the healthy cook. Many kitchen gadget retailers also sell refillable oil misters for about $15. They work well and allow you to use your own selection of oils, which will save you money. Of course, if you like, you can brush on a small amount of oil instead.

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