One eggplant, sliced into 1/8″ pieces
2 TBS cooking olive oil
2 TBS best olive oil
2 TBS wine vinegar
2 TBS balsamic vinegar
1 TBS capers
Salt and Pepper
Brush the eggplant with olive oil, and set aside,
A few minutes before you are ready to eat, pre-heat a cast iron grill pan in a pizza-hot oven. Pull the pan out, and lay the eggplant on the grill pan. Bake in a pizza-hot oven for 2-3 minutes, until the tops are brown and the bottom show nice sear marks.
Serve hot or cold, topped with the oil, vinegar, capers and herbs.
Grilled red, orange and yellow peppers
Originally posted at: http://www.fornobravo.com/brick_oven_cooking/brick_oven_recipes/appetizers/grilledeggplant.html