Grilled Pepper, Eggplant & Onion Compote

Ingredients

• 2 tbs. chopped fresh basil
• 1 tbs. orange juice
• 1 tbs. balsamic vinegar
• 2 tbs. extra-virgin olive-oil
• 1 whole red bell pepper
• Extra-virgin olive oil, for grilling
• 1 clove garlic, minced
• + 6 more ingredients
• • Kosher salt
  • 2 tbs. chopped fresh mint
  • 1 small globe eggplant
  • 4 plum tomatoes, cut in half lengthwise, seeds removed
  • Freshly ground black pepper
  • 1 large red onion, peeled, ends trimmed, cut crosswise into ½-inch-thick slices

Sprinkle the cut sides of the tomatoes with kosher salt and set the tomatoes, cut side down, on a rack over a rimmed baking sheet. Let the tomatoes drain for 30 minutes while you grill the other vegetables.

View full recipe at Fine Cooking