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         Title: Eggplant Salad Towers   
    Categories: Salads   
         Yield: 4 Servings   
      
         1 lg Red bell pepper; roasted,   
              - minced   
       1/2 c  Green peas; fresh or thawed   
       1/3 c  Red onion; minced   
         1 cl Garlic; minced   
         2 tb Olive oil   
         1 tb Balsamic vinegar   
         1 tb Fresh lemon juice   
              Salt   
              Black pepper; freshly ground   
         1 md Eggplant   
         4 sl Italian bread;   
              - crusts removed   
         1 lg Ripe tomato   
         4    Boston lettuce leaves   
         1 tb Fresh parsley; minced   
      
     A stacked salad makes a striking first course. Instead of the eggplant   
     slices, you can substitute slices of grilled portobello mushroom   
     caps, if you prefer.   
      
     Preheat the oven to 400?F. Lightly oil a baking sheet and set aside.   
     In a medium-sized bowl, combine the bell pepper, peas, onion, and   
     garlic. Add the olive oil, vinegar, lemon juice, salt, and pepper to   
     taste. Toss to combine and set aside.   
      
     Cut the middle section of the eggplant into twelve 1/4"-thick slices   
     and palce on the prepared baking sheet. Season with salt and pepper   
     to taste and bake until soft, turning once, 12 to 15 minutes total.   
      
     Toast the bread in the oven at the same time, or in a toaster oven,   
     to make 4 large croutons. Set aside.   
      
     Cut four 1/4" thick slices from the tomato and set aside.   
      
     Set out 4 salad plates and place 1 lettuce leaf on each. Top each   
     leaf with a large crouton. Using a slotted spoon, place an eggplant   
     slice on top of the crouton. Top each with a spoonful of the   
     marinated salad, followed by another eggplant slice, and then a   
     tomato slice. Repeat with the remaining marinated salad and top with   
     the remaining eggplant slice. Sprinkle with the parsley and drizze   
     with any extra dressing from the marinated vegetables. Serve at once.   
      
     Recipe by Vegan Planet by Robin Robertson   
      
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