Grilled Eggplant with Roasted Tomato Salsa

INGREDIENTS

• 2 eggplants, peeled and sliced in half
• Olive oil
• Salt
• Pepper
• 4 tomatoes halved
• 1 medium onion, peeled and sliced 1/4"
• 1/4 c fresh oregano or basil, chopped
• 3 Tbsp red wine vinegar

DIRECTIONS

• Heat a clean grill on medium high or high
• Drizzle olive oil all over the onions, tomato, and eggplant
• Season with salt and pepper
• Grill until browned on both sides and remove
• Dice onion and tomato
• Combine with more olive oil, oregano and vinegar
• Top the eggplant with the sauce and Italian or French cheese
• Perhaps eat with a baguette