Grilled Eggplant with Salsa

Ingredients
- 6 each Roma plum tomatoes
- 1 each small red onion
- 3 each jalapeno peppers
- 1/4 cup fresh, chopped cilantro
- 2 teaspoons fresh, lime juice
- 1 1/2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon Italian seasoning
- 4 each small eggplants
- 1 dash hot pepper flakes/seeds
- 1 each fresh Romano cheese, grated to taste

Make the Salsa first and then the eggplant.

Directions
Grilled Salsa: Cut tomatoes and red onion in half. Grill until the tomato starts to blister and

onion turns translucent. Grill peppers until blistered. Coarsely chop tomatoes and onion. Peel
the skin off of the peppers and chop; add to the tomato onion mix. Combine in a bowl with cilantro,
lime juice, and salt to taste if you want. Set aside.

Grilled Eggplants: Mix vinegar, oil
and seasonings. Brush on the cut sides of the eggplants. Sprinkle with salt and pepper if
desired. Grill for about 6 minutes. Rebaste with mixture and cook 3 - 4 minutes longer. Should be
fork tender.

I do not use salt when cooking. Also, you can make "steak slices" out of the
eggplant--if so cut thick.

Enjoy with Salsa on top and fresh Romano cheese to your liking.
Prepare to be comforted. Suggest eaten with a nice bread, perhaps ciabatta grilled for warmth
and red wine.