Delicious summer starter: Eggplant, roast red pepper, feta, and arugula

1) preheat the oven to 400 degrees : 

2) Slice eggplant(s) length wise at a 1/4-1/8 inch thickness. Brush the eggplant slices with olive oil on both sides and sprinkle with salt. Put them in the oven! and every 10-15 minutes flip them and check them. You want to cook them till they are brown and super soft so they melt in your mouth. I would estimate 12 minutes each side. No one wants a soggy undercooked eggplant. In the summer simply throw the slices on the grill. 

3) Roast some red pepper(s)- I do it on my stove top burner (yes probably a minor fire hazard but simply hold the red pepper with tongs over an open burner). But once again if a grill is available- by all means grill! cook the peppers until the  skin is blackened. Let the peppers cool in a paper bag and peal the skin off. Slice the red pepper into thin strips and add about at tablespoon of quality balsamic vinegar to the mix. 

4)LAYER!

eggplant- pepper with balsamic- sheep feta-arugula leaf----garnish with salt and olive oil- and in this case garlic scapes. 

Note: eggplants aren't in season right now! I suggest waiting till July/August...to give this recipe a try.