Grilled Eggplant And Peppers With Fontinella Cheese

Ingredients:
- 4 medium-sized Japanese eggplants
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1/2 c. extra-virgin olive oil
- 2 oz. balsamic vinegar (see Note)
- salt and freshly ground black pepper to taste
- 2 oz. Fontinella cheese

Directions:
- Cut eggplants in half lengthwise.
- Cut peppers in quarters. Core and seed.
- Combine oil and vinegar and salt and pepper to taste.
- Marinate peppers and eggplant in oil mixture for 2 hours.