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Roast and peel 2 red or yellow peppers, peel and slice a large eggplantinto rounds. peel and dice 2 shallots. cook the shallots in half a cup of water for five minutes. drain well, now make a vinegret, I use 2 tablespoons of olive oil mixed with 4 tablespoons balsamic vinegar add half a teaspoon basil and a pinch of salt and pepper.
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you will also need 3 tablespoons fat free cream cheese. now you can assemble the salad, paint the inside of the peppers with the f. f. cream cheese. now you can add the eggplant slices on top of the peppers and sprinkle with vinegar dressing alternating pepper eggplant and shallots. cover and refigerate 24 hours.
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