Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    garlic clove
   2      tablespoons   olive oil
   1      tablespoon    chopped fresh basil
                        salt -- white pepper
  16                    Japanese eggplants *
   1                    red bell pepper
   1                    green or yellow bell pepper
     1/4  cup           chopped fresh herbs **
   8                    /                " slices goat cheese -- ¥
     1/2  cup           walnut pieces
   1      tablespoon    butter
   1      tablespoon    brown sugar -- packed
                        cayenne pepper
                        -----balsamic dressing-----
   2      tablespoons   balsamic vinegar ***
     1/4  cup           virgin olive oil
                        salt -- pepper

Preparation:

*Note: Eggplants should be split lengthwise. ** (basil, oregano, thyme) ***Fresh lemon juice may be substituted for Balsamic vinegar if desired. Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan. Place eggplants, split side down, in marinade and turn several times to coat well. Let marinate 20 minutes. Grill eggplants, split side down, over medium coals. Set aside when done. Roast peppers on grill until charred. Place in plastic bag until cool enough to peel. Under cold running water, peel off charred portions of skin. Cut peppers into eighths, discarding seeds. Set aside. Press herbs onto goat cheese medallions. Heat at 350F 3 minutes until warmed. Sauté‚ walnuts in butter. Toss with brown sugar, cayenne and dash of salt. Set aside. Arrange 4 eggplant halves on each of 8 plates and place 2 strips each of red and green peppers between eggplant halves. Set 2 cheese medallions beside peppers. Sprinkle sauté‚ed walnuts over top. To make dressing, combine vinegar, oil and salt and pepper to taste. Drizzle dressing over salad.