2–3 nice-sized eggplant
10–12 Roma tomatoes or comparable amount of other ripe tomato, 1/2” wedge or dice
2 large shallots, julienned
2 head fresh garlic cloves, peeled
1/2 bunch fresh oregano
1 bunch fresh basil
1/4 cup favorite EVOO
1/4 cup favorite balsamic or sherry vinegar
Salt and Peper to taste
1/2 cup shaved pecorino or Parmesan cheese
 Rinse eggplant and tomatoes before starting.
 Cut eggplant into 1/4” slices. Brush with olive oil and season to taste.
 Mark eggplant on one side only, using grill on med-high heat. Turn slices 45 degrees after 1 minute to make crossing marks. If no grill, eggplant may be oven-roasted ahead of time.
 Remove from heat and place into sprayed oven-ready pan (one layer or may be slightly shingled).
Recipe Courtesy Sodel Concepts