Grilled Pepper, Eggplant & Onion Compote

By Susie Middleton Fine Cooking Issue 51

I vary this delicious compote depending on what vegetables I have, but I never skip the onions (for their sweetness) or the eggplant (for its soft texture). It’s a perfect condiment to serve with grilled or roasted pork, lamb, or beef, but it’s even more versatile than that (see serving suggestions below).

4 plum tomatoes, cut in half lengthwise, seeds removed

Kosher salt

1 small globe eggplant

Extra-virgin olive oil, for grilling

1 large red onion, peeled, ends trimmed, cut crosswise into ½-inch-thick slices

1 whole red bell pepper

2 tbs. chopped fresh mint

2 tbs. chopped fresh basil

1 tbs. balsamic vinegar

1 tbs. orange juice

1 clove garlic, minced

2 tbs. extra-virgin olive-oil

Freshly ground black pepper

Directions at finecooking.com

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