Open-Face Sandwich with Mozzarella, Charred Peppers, and EggplantGrill the vegetables for these toasts until browned and tender, and then toss with balsamic vinegar so the flavors and textures mix and meld for this open-face sandwich with mozzarella, charred peppers, and eggplants. Leftover vegetables would be delicious with pasta.Sautéed Eggplant CarbonataThe vegetables in this sweet-and-sour sautéed eggplant caponata are cooked together until soft and tender, so their flavors meld and intensify. The eggplant takes the longest to cook, so sauté it first and then combine it at the end of cooking with the browned aromatics. Serve warm, atop crostini or with grilled meats or fish.Grilled Summery Ratatouille PizzaIf you want to make only two grilled summery ratatouille pizza, use the remaining ratatouille in pasta, folded into eggs, or on a grilled cheese sandwich.
