Panzanella (or Eggplant and Bread Salad)

Thanks to CSA member Kari for suggesting this recipe

• 3/4 pounds of eggplant, sliced 1/2 inch thick
• French or Italian bread
• Small tomatoes
• 1 large sweet pepper or several small ones
• Basil
• 1/2 cup sweet onion
• 1/4 cup red wine vinegar
• 4 Tbs Olive Oil
• Garlic

Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.   Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.  Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.