Soba Salad with Grilled Sweet Potato, Eggplant, and Red Pepper

Ingredients

• 2 teaspoons brown sugar 
• 1 tablespoon sesame oil dark
• 1.5 teaspoons dijon mustard 
• 4 inch eggplant ( 1 medium)
• 1 teaspoon ginger fresh minced peeled
• 1  garlic clove crushed
• 0.3 cup spring onion thinly sliced
• 1.5 tablespoons soy sauce low-sodium
• 2.5 tablespoons blackstrap molasses 
• 0.3 cup orange juice 
• 1  bell pepper red cut into 4 wedges
• 1 tablespoon cooking sherry 
• 4 cups bulgar wheat cooked uncooked ( 8 ounces buckwheat noodles)
• 6 inch sweet potatoes and into ( 2 medium)
• 2 teaspoons vegetable oil 
• 1 tablespoon water 

Equipment

• bowl
• sauce pan
• grill
• ziploc bags

Directions

1. Place potato slices in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
2. Combine juice and the next 5 ingredients (juice through garlic) in a large zip-top plastic bag.
3. Add potato slices, eggplant, and bell pepper to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
4. Remove the vegetables from bag, reserving marinade.
5. Prepare grill.
6. Place the vegetables on grill rack coated with cooking spray, and grill for 4 minutes on each side or until done, basting frequently with 1/2 cup reserved marinade.
7. Place vegetables on a platter; drizzle with remaining marinade.
8. Combine onions and next 5 ingredients (onions through ginger).
9. Place soba in a large bowl, and drizzle with dressing.
10. Serve with vegetables.