Roasted Eggplant & Tomato Salad Stackers

I'm so excited to share this summer salad with you today!  If you  love to use fresh vegetables during the summer months, as much as I do, then this salad is for you!  Eggplant and tomatoes are a couple of my favorites.  This salad is simple, satisfying and paired with some delicious bread, a perfect lunch or light dinner.  Oh so good, I promise!

Ingredients:
1 eggplant
2 large tomatoes
2 oz. goat cheese or feta
1/2 cup (really good) balsamic vinegar
olive oil
4 sprigs fresh thyme, removed from stem
2 cloves of minced garlic
fresh mint & basil (couple sprigs each)
salt & pepper

Directions:
Slice eggplant into about 3/4" thick rounds.  Lay out on a paper towel and lightly salt both sides and cover with a paper towel  Set aside for about 10 minutes.  This step helps to draw out water, and since we are going to roast the eggplant we don't want it to be come a mushy mess, so this step helps with that!

Pre-heat your oven to 400 degrees.  Slice tomatoes into about the same size 1/2-3/4" rounds.  Salt and pepper  both sides and place on a greased baking dish.  Drizzle with olive oil and put a little thyme on each tomato slice.

After your eggplant has drawn out some moisture transfer to another greased baking dish and drizzle with olive oil and lightly season with salt and pepper.  Place eggplant and tomatoes in the oven to roast.  In a small bowl add the minced garlic and a tbs of olive oil.  After about 10 minutes use a pastry brush to brush the garlic and olive oil onto the eggplant.  (If you add the garlic too soon, it will burn and taste bitter.)

While the eggplant and tomatoes are cooking, add the balsamic vinegar to a small sauce pan and simmer over low heat to reduce and thicken slightly.  Be sure not to let it boil, as it will burn easily.  Allow to simmer for about 10 minutes, then remove from heat and set aside.

Continue to cook until golden brown, about 10 more minutes.  After you remove the eggplant and tomatoes allow to cool slightly, about 5 minutes.  Place an eggplant round on your plate and top with a tomato round, then another eggplant and tomato round so you have a small stack. Drizzle on your balsamic reduction and top with goat cheese and freshly chopped mint and basil.  Serve with fresh bread. (I love an olive loaf!) Voila, a delicious salad or light meal.