Elegant Eggplant Salad Towers (Vegan)

Ingredients

• 1 large red bell pepper, roasted, peeled & minced
• 1/2 cup frozen green pea, thawed
• 1/3 cup minced red onion
• 1 garlic clove, peeled & minced
• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 medium eggplant
• 1 large ripe tomato
• 4 boston lettuce leaves
• 1 tablespoon fresh parsley, minced
• 4 slices ciabatta, crusts removed
• salt & freshly ground black pepper

Directions

1. 1

   In a medium bowl, combine the bell pepper, peas, onion & garlic. Add the olive oil, vinegar, lemon juice & salt & pepper to taste. Toss to combine & then set aside.

2. 2

   Preheat the oven to 400°F Cut the middle section of the eggplant into 12 1/4" thick slices & place on a lightly oiled baking sheet. Season with salt & pepper to taste & then bake until soft, turning once, this should take 12-15 minutes approximately.

3. 3

   Toast the bread in the oven or under the broiler / grill, to make 4 large croutons, set aside.

4. 4

   Cut 4 1/4" thick slices from the tomato & set aside.

5. 5

   Set out 4 salad plates & place 1 lettuce leaf on each plate. Top each leaf with a crouton. Using a slotted spoon, place an eggplant slice on top of the crouton. Top with a spoonful of the marinated salad, followed by another slice of eggplant, followed by a slice of tomato.

6. 6

   Repeat with the remaining marinated salad & top with the remaining eggplant slice. Sprinkle with the parsley & drizzle with any remaining dressing from the marinated vegetables or additional olive oil.

7. 7

   Serve immediately.