INGREDIENTS:
2 each Eggplant, large, sliced lengthwise
2 each Roasted Red Bell Peppers, peeled, seeded and diced
1 each Maui Onion, finely diced
1 - 8oz can Black Olives, finely chopped
8 oz. Mozzarella Cheese, thinly sliced
1 lb. Grilled Mushrooms, thinly sliced
2 oz. Premium Olive Oil
4 cloves Crushed Garlic
1 oz. Fresh or Dry Assorted Herbs, finely chopped

METHOD:
Lightly brush eggplant with olive oil, garlic and herbs. Grill on medium heat, browning on both sides. Set aside to cool. Layer all ingredients as follows: eggplant, cheese, olives, onions, peppers and mushrooms. Repeat and finish with eggplant. Cut loaf into two inch widths and place on a bed of tomato-balsamic vinaigrette. Garnish with julienne of basil and grated Romano cheese.

INGREDIENTS:
1 cup Tomatoes, peeled, seeded and diced
½ cup White Onion, finely chopped
¼ cup Basil
1/3 cup Dijon Mustard
1½ cup Olive Oil
1 tsp Worcestershire
¼ cup Balsamic Vinegar
1/8 cup Red Wine Vinegar
2 tbsp Sugar
1 tsp Pepper
1 tsp Salt

METHOD:
Mix all ingredients together in a large bowl, excluding oil. Let ingredients sit for 10 minutes then slowly add oil while whisking so the ingredients do not separate. I dressing is too thick add cool water to thin it out slightly. Dressing should be served chilled.

NOTES:
Enjoy this salad with a bottle of light red wine such as a Pinot Noir or an Italian Sangiovese.