This dish works well as a side with grilled steaks or over pasta as a main dish.

• 2 lb eggplant, peeled and cut lengthwise into ½-inch strips
• 2 Tbsp olive oil, divided
• ½ tsp salt, divided
• ½ tsp pepper, divided
• 1 Tbsp chopped shallots
• 1 garlic clove, crushed
• 1 large red bell pepper, cored and sliced
• 1 large yellow bell pepper, cored and sliced
• 1 cup chopped tomato
• 1½ tsp chopped fresh basil leaves
• 1 tsp chopped fresh thyme leaves
• 1 tsp chopped fresh savory leaves

Preparation

Serves 4

Heat grill to medium-high. Brush eggplant with 1 tablespoon olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Grill eggplant until grill marks are apparent and the eggplant is tender. Let cool, cut into 1-inch chunks and set aside.

Heat remaining tablespoon oil in a saucepan over medium heat. Add shallots and garlic and sauté 2 minutes. Add the slices of peppers and sauté until tender, about 2 to 3 minutes. Add the tomato, basil, thyme, savory, ¼ teaspoon salt, ¼ teaspoon pepper and grilled eggplant and cook 10 minutes, stirring occasionally.

Remove from heat, add eggplant and serve.