There's no better way to showcase and enjoy garden fresh veggies than doing it simply and letting the flavors speak for themselves.  It doesn't get much more straightforward than this recipe that combines the unmistakable flavor of garden fresh tomatoes and basil with a satisfying slab of eggplant.  Grilled to perfection outdoors to keep the heat out of the kitchen.

Grilled Eggplant with Garden Tomatoes and Fresh Basil

2 medium eggplants, sliced lengthwise

2 medium tomatoes, sliced

1 bunch of fresh basil

Olive oil

Seasalt to taste

Black pepper to taste

Balsamic vinegar to taste

  Slice eggplant and put it in a large bowl of salted water for 10-15 minutes to remove any bitter flavor. Pat dry each individual piece, and assemble slabs on a "tray" made of heavy duty aluminium foil. Add tomato slices on top of eggplant.  Top with basil, seasalt, pepper, a drizzle of olive oil, and a drizzle of balsamic vinegar.

Place the tray on a grill and grill on medium heat until the eggplant is fork tender.   Serve and enjoy!