1 medium- sized eggplant per person, sliced in half long ways
Handful of arugula, spinach, or other leafy green of your liking
5-10 leaves of fresh basil depending on preference, chopped
Red Wine Vinegar (or may I suggest one of the delicious Bombolini vinegars)
Salt & pepper to taste
Slice eggplant long ways and lightly brush with olive oil. Place eggplant halves on barbecue over low heat with the lid on. Grill until desired tenderness. Work additional olive oil over the chopped basil and greens. The oil helps keep the basil from discoloring. Once the greens are coated, drizzle with vinegar. It will bead up nicely and offer tiny tart hints of flavor. Put all toppings on pizza and enjoy!