We were going to our friends Andrew and Sarah for dinner on Saturday, and wanted to bring a snack to precede dinner. So I decided to grill and marinate eggplant and red bell peppers. It’s so quick and easy, and so rich and tasty. Cut 2 eggplants lengthwise in 1/2 inch thickness, and grill on the BBQ about 10-15 min, until golden with grill marks, tender but not falling apart. Remove and set aside. For the bell peppers, grill until charred on all sides, and then place in a plastic bag or in a bowl and cover, and let sit about 15 minutes. Remove the charred skin and then cut the peppers lengthwise in quarters. Place the eggplant and the peppers in a container with enough olive oil to cover, add a handful of fresh rosemary and thyme, 2 finely minced or grated cloves of garlic, black pepper and salt to taste, and store in the fridge if not serving the same day. Serve with nice cheese, biscuits and/or bread. Enjoy!