Pepper and Eggplant Stacks Recipe

Pepper and Eggplant Stacks Recipe

  • 1 cup finely chopped mushrooms
  • 1 cup chopped roasted sweet red peppers
  • 4 ounces goat cheese, softened
  • 2 tablespoons chopped sun-dried tomatoes
  • 1 tablespoon chopped capers
  • 2 cloves garlic, chopped
  • 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.
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