Eggplant-Red Pepper Salsa with Cumin Dusted Tortilla Chips

2 eggplants, cut vertically into 1/2-inch thick slices
2 red peppers, quartered and seeded
2 yellow peppers, quartered and seeded
2 red onions, sliced 1/2-inch thick
1/4 cup plus 2 tablespoons olive oil
2 cloves garlic, finely chopped
2 tablespoons lemon juice
4 ounces soft goat cheese, crumbled
2 tablespoons finely chopped oregano
salt and freshly ground pepper

Preheat grill to medium high. Brush eggplant, peppers and onions on both sides with 1/4 cup of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side, until lightly golden brown and almost cooked through. Remove vegetables from grill and cut into 1/2-inch dice. Combine eggplant, peppers and onions in a medium bowl. Add remaining ingredients including the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste.

Yield: 8 servings

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