Grilled Eggplant with Caramelized Onion and Fennel

Ingredients

• 2 cups arugula trimmed
• 0.3 teaspoon pepper black divided freshly ground
• 1 cup cherry tomatoes quartered
• 1.3 pound eggplant peeled ( 4-inch diameter)
• 1 teaspoon olive oil extravirgin
• 2.8 cups fennel bulb chopped ( 1 large bulb)
• 2 tablespoons basil fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 2 ounces goat cheese crumbled
• 0.3 teaspoon salt divided
• 1 teaspoon balsamic vinegar white
• 2 cups onion yellow finely chopped

Equipment

• bowl
• frying pan
• grill

Directions

1. Prepare grill to medium heat.
2. Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
3. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add fennel and onion; saut 8 minutes or until vegetables are tender and lightly browned.
6. Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese.
7. Sprinkle the chopped basil and thyme evenly over cheese.