Edamame Feta Salad Over Grilled Eggplant

1. In a small bowl, whisk red wine vinegar with sugar, then mix in the olive oil. In a medium bowl, mix tomatoes, edamame, celery, onions, basil, and garlic. Pour the vinegar-oil mixture over the salad, and toss with the feta cheese. Add the salt and pepper, season to taste.

2. Prepare grill on medium-high. Cut eggplant into discs, about 3/4 inch thick. Brush each slice with olive oil and sprinkle with kosher salt and a little pepper. Grill eggplant until cooked but still slightly firm, about 6 minutes on each side.

3. Spoon salad mixture over each eggplant slice and serve!