Tomato and Grilled Veggie Stack

Brush eggplant slices and sweet pepper pieces with 2 tablespoons of the olive oil. Sprinkle with salt and groung black pepper. For charcoal grill, grill eggplant and sweet pepper on rack of uncovered grill directly over medium coals for 8 minutes or until tender, turning once. (For gas grill, preheat grill. Reduce heat to medium. Place eggplant slices and peppers on rack over heat. Cover; grill as above.) Cool to room temperature. On individual plates layer tomato slices, mozzarella slices, prosciutto, eggplant, and sweet pepper with several basil leaves. Drizzle on remaining olive oil and vinegar.