ROASTED RED PEPPER & EGGPLANT

6 large red peppers

1/4 cup olive or salad oil

1/3 cup red wine vinegar

1 1/2 tea. sugar

1/2 tea. salt

1 tea. dried basil leaves

1/2 tea. coarsely ground black pepper

2 small eggplants

fresh basil sprigs for garnish

Prick red peppers in several places to prevent them from bursting when cooking. Place peppers in broiling pan and place in oven about 6 inches from source of heat; broil peppers until charred and blistered on all sides, about 20 min., turning peppers occasionally. Remove peppers to a clean brown paper bag; fold top of bag over to seal it, and let stand at room temperature 15 min. or longer (keeping peppers in bag to steam makes it easier to peel off skin). Remove peppers from bag. Slice peppers in half; peel off skin and discard seeds. Place peppers in 13x9" glass baking dish. Meanwhile, prepare marinade: In small bowl, with wire whisk or fork, beat olive or salad oil, red wine vinegar, sugar, salt, dried basil leaves, and black pepper until blended. Slice eggplants crosswise into 1/2" thick slices. Place slices on grill; brush both sides of slices with some marinade. Cook eggplant slices 20 min. or until tender, turning slices once halfway through cooking time. (It may be necessary to brush with additional marinade to cook eggplant.) Remove eggplant to baking dish with peppers. Repeat with remaining eggplant slices. Pour remaining marinade over peppers and eggplant slices. Cover with plastic wrap and refrigerate at least 2 hours to blend flavors. To serve, arrange peppers and eggplant slices with their marinade on platter; garnish with fresh basil sprigs.