Ingredients:

• 4 Japanese Eggplants

• Extra Virgin Olive Oil

• 1 White Onion

• 4 Tablespoons Honey

• ½ Cup Vinegar

• ½ Cup Tomato Sauce

• 1 Medium Ball of Fresh Mozzarella

• 1 French Baguette

• Salt and Pepper to taste

Preparation:

1. Sauté peeled and thinly sliced Japanese eggplant in olive oil; reserve.

2. In the same skillet cook thinly sliced onions. Deglaze with honey and vinegar. Add tomato sauce and reserved eggplant. Simmer for 10 minutes, let cool.

3. Spoon onto baguette slices and place mozzarella slice on top. Sprinkle with salt and pepper.