Grilled Eggplant Sandwich
|Peeled plum tomatoes||3 Large, peeled seeded and chopped|
|Sliced mushrooms||1 Cup (16 tbs)|
|Balsamic/Other red wine vinegar||1 Tablespoon|
|Fennel seeds||1⁄4 Teaspoon|
|Red onion||1⁄2 Medium, thinly sliced|
|Olive oil||2 Teaspoon|
|Black pepper||To Taste|
|Fontina cheese||2 Tablespoon, grated|
1. For the sauce, combine the tomatoes, mushrooms, vinegar and fennel seeds in a small nonreactive saucepan. Cook, covered, over medium heat 10 minutes, or until the juices are rendered. Uncover the pan and cook another 15 minutes, or until the sauce is thickened and reduced to about 1 cup.
2. Meanwhile, preheat the oven to 500°.
3. Place the eggplant slices on a baking sheet, top with onion slices and brush with 1 teaspoon of the oil. Sprinkle with pepper to taste, and bake 4 minutes. Brush the onions and eggplant with the remaining oil and bake another 3 to 4 minutes, or until the vegetables are soft.
4. Preheat the broiler.
5. Split and toast the English muffin. Spread the muffin halves with half of the tomato sauce and place 4 onion-topped eggplant slices on each half. Top with the remaining sauce and sprinkle with cheese. Broil the sandwiches about 1 minute, or until the cheese melts.