Buckwheat with Roasted Eggplant - serves 4

1 small eggplant(3/4 lb)
1 sweet red pepper, cored and cut in half vertically
2 tsp olive oil
1 cup buckwheat
2 cloves garlic, minced
2 cups chicken stock
1 bay leaf
Juice and pulp of 1 lemon
2 tsp sweet butter
1 tsp dried sage
1 tsp dried thyme
1/4 cup minced fresh basil

Cut eggplant in half vertically, then blanch in boiling water until tender, 10 minutes.
Preheat the broiler. When eggplant is ready, set it cut side down on a baking sheet, along with pepper halves. Broil until charred, 6-7 minutes, then put vegetables into a brown paper bag, fold to seal and set aside.
In a large nonstick skillet, heat oil over medium heat. Add buckwheat and saute until fragrant and roasted 5 minutes, add garlic, stock, and bay leaf, then cover and simmer until all the liquid is absorbed about 7-8 minutes.
Add lemon juice and pulp, butter, sage, thyme, and basil to buckwheat and stir well. Remove pepper and eggplant from the bag and use your fingers to remove the charred skins. Chop vegetables, add them to buckwheat and stir well.
Remove bay leaf, then place the mixture in a serving dish and serve warm or at room temperature.