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Sides, Italian


For the relish
8 ripe plum tomatoes, cut in half lengthwise
5 tablespoons olive oil
Salt and freshly ground black pepper
1 small red onion, cut in half and thinly sliced
2 tablespoons balsamic vinegar
1/4 cup finely chopped fresh basil plus fresh leaves, for garnish
Garlic to taste (microplane it in)
For the eggplant:
1 eggplant, peeled and sliced in 1/4 or 1/2 inch slices (we used 1 eggplant in 1/4 inch slices and made it with pasta. If you're not making pasta then you could use 2 eggplants and still have enough sauce)
6 tablespoons olive oil
Salt and freshly ground black pepper

To assemble
Sliced fresh Mozzarella
chopped parsley
grated parmesan

Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.

Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar, basil and microplane in 1 clove of garlic and gently mix until combined. Let sit at room temperature for 30 minutes before serving. About 15 minutes in, taste and microplane in additional garlic if needed. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving

For the eggplant:

Heat your grill to high.

Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.

Place the grilled eggplant on a large oven safe dish/cookie sheet and top each slice with a slice of fresh Mozzarella and quickly broil to melt the cheese (or place back on the grill).

Top with a heaping tablespoon of the tomato relish, chopped parsley and sprinkle of parmesan

To serve with pasta, cook the pasta prior to broiling, and broil a few minutes before the pasta is done. After topping the eggplant, add any remaining tomato mixture to the pasta and incorporate, serve the eggplant on top of the flavored pasta.

Excellent