Great prepared indoors, this recipe moves to a whole new level when you move outdoors and prepare the entire dish using your grill and a grill-friendly sauté pan. Grilled eggplant is served with salmon, topped with roasted tomatoes, seasoned with basil, thyme and capers, and garnished with scallions. The roasted tomatoes in a garlic wine sauce accent the pan-seared salmon fillets luscious flavor. A hearty main dish best served hot or warm with a light salad, garlic toast, and a nice dry white wine.

Cook's Notes:
Cast iron works as well as the new oven and grill proof cookware available at local kitchen accessory stores.

Grilled Eggplant with Pan Seared Salmon and Roasted Tomatoes

Ingredients:

Coarse Salt
1 Large Eggplant, cut crosswise into 1/4 inch slices
12 Plum Tomatoes, halved and seeded
4 (6 ounces each) Salmon Fillets
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1 tablespoon Olive Oil
4 Garlic Cloves, chopped
4 ounces Dry White Wine
4 Thyme Sprigs
2 tablespoons Capers
12 Basil Leaves
4 Scallions, discard dark green ends, cut diagonally, for garnish

Preparation:

1. Add eggplant slices to colander. Sprinkle with salt. Let rest 30-60 minutes.
2. Drain excess liquid, pat dry with paper towels.
3. Preheat grill pan to medium heat. Grill eggplant until lightly crisp on both sides.
4. Preheat oven to 350 F.
5. Place tomato halves in baking dish. Roast 30 minutes. Set aside.
6. Add oil to large skillet. Heat over medium high heat.
7. Season salmon fillets with salt and pepper.
8. Pan sear 2 minutes per side. Remove to plate.
9. Add roasted tomatoes and garlic to skillet. Sauté until garlic is golden.
10. Pour in wine to deglaze pan. Scrape bottom of skillet. Continue cooking to reduce liquid by half
11. Stir in eggplant.
12. Return salmon to pan. Place thyme sprigs and capers on salmon.
13. Cover and cook 1 minute.
14. Plate individual salmon fillets.
15. Boil sauce. Add basil leaves. Spoon sauce over fillets.
16. Garnish with scallions.

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