eggplant and peppers greek

Ingredients:
2 large eggplants, ends trimmed, sliced crosswise into 1/3-inch slices, or 4 cups
2 tablespoons salt
2 tablespoons splenda
1 red bell pepper, cored and seeds removed, sliced lengthwise into 8 pieces
1 yellow bell pepper, cored and seeds removed, sliced lengthwise into 8 pieces
1 green bell pepper, cored and seeds removed, sliced lengthwise into 8 pieces
1 orange bell pepper, cored and seeds removed, sliced lengthwise into 8 pieces
Spinach, fresh, 3 cup
*Balsamic Vinaigrette Light w/extra Virgin Olive Oil Reduced Fat Dressing (Kraft), 4 tbsp
Kosher salt and freshly ground black pepper
1 teaspoon cumin, toasted and ground
1 teaspoon smoked paprika
2 tablespoons parsley, chopped
2 tablespoon mint, chopped
1 tablespoon honey
1 lemon, zested and juiced

Place the eggplant slices on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat," usually 15 to 20 minutes.

Preheat a grill to medium-high. Arrange the eggplant and pepper slices on a large baking sheet and brush all pieces on both sides with the dressing Season with Kosher salt and black pepper. Transfer to the grill, in batches if necessary, and cook until softened and nicely marked, 15 to 20 minutes, turning occasionally to promote even browning. Transfer eggplant and peppers to cutting board and coarsely chop. In a medium mixing bow, combine chopped vegetables, and spinach with the cumin, paprika, parsley, mint, honey, lemon zest and juice. Season with salt and pepper. Allow to rest for 1 hour for flavors to combine.

Serving Size: 9 3/4 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user LITTLEMISS9889.