For a substantial entree, try these smoky grilled eggplant slices with goat cheese, tomatoes and a quick tomato-basil salsa.
Tomato and basil topper
Coarsely chop 2 large tomatoes and drain. In a bowl, stir 1 tablespoon (15 mL) olive oil with 1 minced garlic clove, 1 teaspoon (5 mL) balsamic vinegar and 1/4 teaspoon (1 mL) each of salt and freshly ground black pepper. Stir in 2 tablespoons (30 mL) finely chopped fresh basil and tomatoes. Makes 1-1/2 cups (375 mL)