I was down in Northern California last week, and had a chance to check out some of the fantastic produce they have there-abouts.  We even made it to the San Rafael farmer's market on Thursday, which was truly amazing.  Beautiful produce, much of it organic. 

Anyway, I got to cooking one night and made an eggplant/tomato dish that worked out pretty well.

I started by slicing up some eggplant from Whole Foods into probably 3/8" slices, which got soaked in salt water, then drained, dipped in oil, and baked at 350° for about 1/2 hour until they were tender. 

I layered about half of the eggplant in the bottom of a backing dish, then laid out some onions and red sweet peppers that had been grilled on the barbeque, then more eggplant on top. 

Then it got topped with a mixture of chopped heirloom tomatoes, garlic, salt and fresh basil.  Over all that went some grated asiago cheese.  Then it was back to the oven, under the broiler just until the cheese melted.