Grilled Eggplant Involtini With Goat Cheese And Green Beans

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Two 1-pound eggplants, cut lengthwise into thirds

Extra-virgin olive oil

Salt and freshly ground black pepper

36 thin green beans

1 tablespoon sun-dried tomato paste or pesto

1/2 cup fresh goat cheese, softened

3 tablespoons rice vinegar

6 cups packed watercress, thick stems discarded

6 sun-dried tomato halves, coarsely chopped

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