Grilled Summer Vegetable Stacks with Red Bell Pepper Sauce
Serves 4

1 large eggplant, peeled
3 tablespoons olive oil
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
3 large red bell peppers
1 large yellow bell pepper
3 quarts water
6 cups fresh spinach leaves
1 tablespoon chopped shallots
1 clove garlic, minced
1 teaspoon olive oil
1 cup chopped tomato
1 tablespoon chopped fresh basil

Garnish: shredded basil leaves
Red Bell Pepper Sauce
reserved red bell peppers
4 ounces cream cheese, softened
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cut eggplant crosswise into 8 (1/4-inch-thick) slices. Brush 3
tablespoons oil over slices, and sprinkle with 1/2 teaspoon salt and
1/2 teaspoon pepper. Grill eggplant, covered with grill lid, over
medium-high heat (350 to 400) 2 to 3 minutes on each side or until
tender. Set aside.

Grill bell peppers, covered with grill lid, over medium-high heat
(350 to 400), turning occasionally, 15 minutes or until peppers look
blistered. Place bell peppers in a heavy-duty zip-top plastic bag;
seal and let stand 10 minutes to loosen skins. Peel peppers; remove
and discard seeds. Reserve 2 red bell peppers for Red Bell Pepper
Sauce. Coarsely chop remaining red bell pepper and yellow bell pepper
separately; set aside.
Bring 3 quarts water to a boil in a large Dutch oven; add spinach, and
cook 30 seconds. Drain well, pressing between layers of paper towels.
Set aside. Saute shallots and garlic in 1 teaspoon hot oil until
tender. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon
pepper, tomato, and chopped basil; cook over medium heat, stirring
often, 10 minutes.
Place 1 eggplant slice in bottom of each of 4 (10-ounce) lightly
greased ramekins or custard cups. Evenly layer with chopped red bell
pepper, spinach, tomato mixture, and yellow bell pepper; top with
remaining eggplant slices, pressing firmly. Bake at 250 for 20
minutes. Spread Red Bell Pepper Sauce evenly onto 4 serving plates;
invert stacks on top of sauce. Garnish, if desired.

Red Bell Pepper Sauce: Process reserved roasted red bell peppers,
cream cheese, and remaining ingredients in a blender or food processor
until smooth, stopping to scrape down sides.

NOTES: Grill the peppers for the stacks and the sauce at the same
time. To turn this appetizer into an entree, serve each stack on a bed
of linguine, and top with Red Bell Pepper Sauce

Source: http://vegetarian.about.com/library/...blvegstack.htm

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