In a large bowl, combine the eggplant, tomatoes, peppers and onion. Drizzle with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon of salt and ¼ teaspoon of pepper.
Use tongs to move the bell peppers and onion to a grill rack coated with cooking spray. Grill until they become slightly charred, then turn and grill the other side. Add the eggplant to the grill and do the same. As the veggies finish grilling, remove them to a platter. Place the tomatoes in a grill basket and toss until they are lightly charred, about 5 minutes. Add them to the platter.
Slice the bell peppers; place the peppers and all other grilled vegetables in a bowl.
In a small bowl, combine ¼ teaspoon salt, vinegar, sugar and garlic. Slowly whisk in 2 tablespoons of oil. Drizzle the dressing over the veggies and toss.
Remove the vegetables to a platter; add olives (if using), and sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, basil and chives.
Notes
Nutritional information and WW points does not include the optional olives.
If preparing this as a Vegan recipe, be sure to use sugar that is pure cane, or use a Vegan substitute.
Chinese eggplant is the long, skinny type. This is easiest to grill for this recipe since the slices are bite-sized pieces.
Multi-colored cherry tomatoes make this dish even more colorful!