This recipe calls for using a grill, but you could just as easily lay the eggplant slices on a broiling pan (pan rubbed first with some vegetable oil) and broil the slices a few minutes on each side.

Ingredients
* 1 large globe eggplant (about 1 lb), sliced crosswise into 1/4-inch thick rounds
* Salt
* 8 ounces fresh mozzarella cheese, sliced into 1/4-inch slices
* 1 large beefsteak tomato
* 1 medium red onion
* 10-12 fresh basil leaves
* About 1/4 cup olive oil
* 2 Tbsp red wine vinegar
* 2 Tbsp balsamic vinegar
* 6 small burger buns

Steps
1. Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients.

2. Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing.

3. Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.

4. Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.

5. To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.

Serves 4 to 6.

~via http://simplyrecipes.com/.

Something to try. Eggplant is one of my fave veggies. It is a staple on my weekly grocery shopping. Lately though, I am getting tired of frying it or making it into an omelette. This one looks yummy. Anyway, I need to look into metal buildings, or else I will be preoccupied will all the yummy recipes I am seeing online.

2. Bring it up to room temperature before cooking
Bringing the meat up to room temperature (about 70°F) will both cut down on the cooking time and ensure the fowl cooks evenly. Depending on the size of the bird, it will need to sit out between 1/2 hour to 1-1/2 hours.

3. Don’t rush it
So how can you tell when your chicken is cooked? Pay attention to the legs and they will tell you everything you need to know:
* Juices run yellow, not pink, when drumstick is pierced.
* The drumstick wiggles freely at the joint when manipulated.
* A meat thermometer registers 170°F when inserted into the thickest part of the thigh (but not touching the bone).

Approximate free-range chicken roasting times (unstuffed)
2½ – 3 lbs – 1 – 1¾ hrs
3½ – 4 lbs – 1½ – 1¾ hrs
4½ – 5 lbs -1½ – 2 hrs
5 – 6 lbs – 1¾ – 2½ hrs

4. Let it rest
Upon it’s exit from the oven, do not transfer the roast chicken directly to its place of honor at the center of the table. Instead, let it rest for at least twenty minutes on a tray that will collect any juices that may accumulate. This will allow the cooking juices to be re-absorbed by the meat, instead of leaking out all over as soon as the chicken is sliced into.

Snagged from http://www.simplebites.net/.

INGREDIENTS
4 teaspoons olive oil
1/2 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
1 small red bell pepper, thinly sliced
2 cartons (8 oz each) fat-free cholesterol-free egg product (2 cups) or 8 eggs, lightly beaten
1 tablespoon finely chopped fresh basil
1/4 teaspoon salt

DIRECTIONS
1. In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add asparagus and bell pepper; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat; place cooked vegetables in medium bowl. Stir egg product, basil and salt into vegetables.
2. In same skillet, add remaining 2 teaspoons oil and the egg mixture. Cook over medium heat about 5 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
3. Place skillet-size heatproof plate, upside down, on top of skillet. Turn plate and skillet over; slide frittata back into skillet, browned side up. Cook until bottom is lightly browned. Invert onto serving plate if desired. Cut into wedges.

~via http://www.flickr.com/photos/pillsburyrecipes/.

Craving for something sweet? This one’s sinful but I bet it’s yummy. Go here to get the recipe.

Peperonata – fried peppers, with onions, fresh plum tomatoes, garlic, and basil.

Ingredients

* 1/4 cup olive oil
* 2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
* 2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
* 2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
* 1 large onion, sliced into half-moons
* 4 garlic cloves, sliced thin
* 1 tablespoon dried oregano
* 1 tablespoon sugar
* 4-5 Roma or other plum tomatoes, seeded and diced
* Salt and pepper to taste
* 1/2 cup fresh basil, leaves torn roughly
* Lemon juice

Method

1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.

2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.

4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.

Serves 4 to 6.

~via http://simplyrecipes.com/.

Vegetables that are best sautéed:
* mushrooms
* bell peppers
* celery
* leek
* onions
* green onions

~via http://www.simplebites.net/.