Marinated Ratatouille Heroes

Oh.my.yummy! These things were delicious! Light, yet satisfying; savory, yet sweet, and perfect for a HOT summer day! Eggplant, where have you been all my life?

Marinated Ratatouille Heroes
3 c. peeled eggplant (1/2 lb.)
1 med. green bell pepper, chopped (1 cup)
1 med. zucchini or yellow summer squash, cut lengthwise in half, then sliced
1 small red onion, sliced
1/3 c. balsamic vinaigrette dressing (or use 1/2 of the recipe to follow)
4 crusty Italian or French rolls, split horizontally
4 oz. chevre (goat) cheese with herbs (you can also use cream cheese with chives)
1 lg. tomato, thinly sliced

In large bowl mix eggplant, pepper, squash, and onion. Toss with dressing. Let stand 20 mins.

Transfer vegetables with dressing into 3qt. saucepan. Cook over med-high heat about 10 mins, sturring frequently, until vegetables are tender.

Toast rolls lightly, if desired (you want to). Spread bottom halves of rolls with cheese. Top with tomato slices and eggplant mixture. Top with top halves of rolls, secure with toothpicks. (I didn't, but they still tasted yummy!)

Emeril Lagasse's Balsamic Vinaigrette (I halved this recipe for the marinade, and used it all. Even though it's more than 1/3 cup)

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.