Eggplant Steaks with Salad of Roasted Peppers, Olives and Feta

2 large red bell peppers
1/2 cup drained canned garbanzo beans (chickpeas)
1/2 cup brine-cured black olives (such as, Kalamata) pitted, halved
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh oregano
1/4 cup balsamic vinegar
2 tablespoons minced garlic
4 teaspoons soy sauce
1/2 cup olive oil
1 1 1/2 pounds eggplant
fresh oregano sprigs
4 6 inch, pita breads, cut into wedges, lightly toasted

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes.

Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper. Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Preheat broiler.

Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side.

Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing.

Garnish with oregano. Serve with pita.

Makes 6 servings.



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