Grilled Eggplant And Green Beans

• 2 to 3 Japanese:eggplants
• 1-1/2 lb:fresh green beans, blanched
• 1/3 cup:balsamic vinegar
• 2 large:red bell peppers, julienned
• 2 to 3 cups:mixed salad greens
• 3 tablespoons:minced red onion
• 2 tablespoon:olive oil
• 3 tablespoons:balsamic vinegar
• Salt:and pepper

Preparation

1. Slice eggplants into rounds 1/4" thick. In a large bowl toss with green beans with the 1/3 cup balsamic vinegar.
2. Grill the eggplant slices (on a grill or grill pan) 8 to 10 minutes, turning frequently. In a large salad bowl, toss together bell peppers, greens, onions, olive oil, lemon juice 2 tablespoons balsamic vinegar.
3. Add salt and pepper to taste. Drain the green beans and then arrange grilled eggplant and green beans on top of the salad. Serve immediately.