Roasted pepper and eggplant stacks

Makes 21 stacks

Made entirely on the BBQ, these stacks are the perfect summer side dish!

1 lb

baby eggplant, cut into 7 pieces (approx. 1/4" thick)

large peppers, red, yellow, or orange, seeded and cut into quarters

1 cup

lower fat ricotta

1 cup

grated parmesan cheese

large, fresh basil leaves

2 cloves

garlic, crushed

1 540 ml can

diced tomatoes, petite cut, stewed, flavoured or plain

eggplant

Preheat BBQ on high. Place eggplant and peppers on grill, close lid, and reduce temperature to medium-high.
Grill for 5 minutes and then flip eggplant over. Leave the peppers alone. Close lid. Grill eggplant another 5 minutes or until softer but not dried out, remove, and place in a bowl, flip peppers. Close lid. Grill peppers for 5-10 more minutes until soft. Remove peppers.
Line a 9x13-inch metal baking pan with wet parchment paper, making sure all the edges are folded in.
Line the bottom of the pan with slices of the roasted eggplant. Mix the parmesan cheese and the ricotta together in a medium bowl.
Spoon out a tablespoon of the cheese mixture and place on top of each eggplant slice until all 21 slices are covered.
Gently press one leaf of fresh basil on top.
Cut the grilled peppers into 21 equal pieces and place one on top of each eggplant and ricotta stack.
In the same bowl that you mixed the cheese in, mix together the canned tomatoes and crushed garlic. Evenly pour over roasted pepper and eggplant stacks.
Place pan on a baking sheet to prevent the pan from buckling in the BBQ. Place on the area that is turned off, close the lid and cook for 25-30 minutes.
Remove from BBQ and let sit off the heat for 10 minutes. Using a slotted spoon remove two stacks for one serving.