Grilled Eggplant & Tomato Open Faced Sandwich with Pesto Aioli

It's that time of year again - the morning bus stop is getting a bit chilly and those with gardens are pushing their final tomatoes and eggplant - but don't even think about covering your grill. After getting the little ones on the bus, doing the usual suburban jog, emptying the dishwasher, taking a meeting while finishing getting dressed and listening to Good Morning America in the background (no wonder I am tired)...I was inspired by Mr. Bobby Flay (who normally bugs the hell out of me). He prepared such a simple combination of killer ingredients, which turned a traditional sandwich into an affordable, hearty, masterpiece. You could also cut the slices of bread smaller and serve as an appetizer.

From my table to yours ...or from Bobby's table to yours...


Grilled Eggplant & Tomato Open Faced Sandwich with Pesto Aioli

Pesto Aioli Ingredients:

• 1/2 C mayo
• 3 T prepared pesto
• S&P

Sandwich Ingredients:

• 2 eggplants, slided lengthwise in 1-inch thick slices
• 1 # tomatoes, chopped (I have been using Heirloom tomatoes lately - YUM)
• 1/4 C flat leaf parsley, chopped
• 1/2 C olive oil
• 1 T white wine vinegar
• S&P
• 4 - 3/4 inch slices of crusty Italian bread

Directions:

• Pesto Aioli: Whisk all ingredients in a small bowl (doesn't get any easier)
• For the sandwich: Mix tomatoes, parsley, 2 T olive oil and vinegar.
• Sprinkle S&P to taste and let sit at room temperature.
• Preheat grill to high heat.
• Brush eggplant with some of the remaining olive oil, season with salt and pepper.
• Grill both sides of the eggplant until golden brown (about 4 min/side)
• Brush bread with the remaining olive oil, season with S&P (see a pattern?), grill for 30 seconds/side.
• Spread a tablespoon of the pesto aioli on each slice of bread (I used less)
• Top each slice of bread with grilled eggplant, then a few heaping spoonfuls of the tomato relish
• Sprinkle with chopped basil if you like!
• Save the leftover mayo in a hermetic jar for later use. Always good to have these on hand (Container store run).

Bolognese Sauce

Your Sunday Sauce

A few years ago, I was lucky enough to travel to Boston quite often. I fell in love with the North End. While wandering around, I entered a small gift store, attached to a seemingly, quaint restaurant. I began thumbing through a simple Italian cookbook. The author, an Italian woman in her 60's, was signing copies and I figured, hey, she seems like the real deal, this must be good! Since, Craig and I have made and enjoyed many meals from this book.

This is not the recipe to make while dieting! This is however great for a large party or a nice way to end the weekend on a cold Sunday evening. Bolognese sauce can be poured over fresh linguine, stuffed shells, manicotti . . . your choice. Serve with a crisp green salad and crusty Italian bread. You have the perfect meal. This also freezes amazingly well, so don't worry about making a big pot of sauce. It's always a great treat when I don't feel like cooking to remember there is 'sauce' ready in the freezer.
Manja Manja!

Bolognese Sauce
Servings: 8 (Sauce freezes well)

Ingredients:

• 1/2# Ground pork or ground Italian Sausage
• 1/2# Ground beef
• 1 diced yellow onion
• 4 pressed cloves garlic
• 1 - 28 ounce can of crushed tomatoes
• 1 - Med can tomato sauce
• 1 small can tomato paste
• 1/2 C half and half
• 1/2 C red wine
• 1 T Italian seasoning (basil, oregano, rosemary)
• Salt and pepper to taste
  

Directions:

Over medium heat, in large, deep, heavy pan, brown meat. Pour browned meat into a bowl. Add garlic and onion to pan, sauté for a few minutes. Add meat back into the pan. Thoroughly stir in tomato paste. Add crushed tomatoes, salt, pepper, red wine and Italian seasoning. Simmer for 30 minutes. Add half and half. Simmer for another 5 minutes. This can sit on the stove at a simmer for as long as you like.