Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Japanese eggplants
     1/2  pound         fresh green beans -- whole
     1/4  cup           balsamic vinegar
   2      large         red bell peppers -- julienne
   2      cups          mixed greens
   2      tablespoons   minced red onion
   1      tablespoon    olive oil
   2      tablespoons   lemon juice
   2      tablespoons   balsamic vinegar
                        salt and pepper

Preparation:

Slice eggplants into rounds 1/4" thick. Toss with green beans in balsamic vinegar. Grill 8 to 10 minutes, turning frequently. In a large salad bowl, toss together bell peppers, greens, onions, live oil, lemon juice and 2 tbs balsamic vinegar. Add salt and pepper. Arrange grilled vegetables on top. Serve immediately. "Vegetarian Times" July, 1993