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Recipe: Grilled Eggplant Subs with Fontina and Tomato Jam
- 1/2 cup olive oil
- 2 cloves garlic
- 1 sprig rosemary
- 1 small red onion, chopped
- 1 lb tomatoes, chopped or a 15-oz can fire-roasted tomatoes
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1 large eggplant, cut into 16 slices
- salt and pepper
- 6 oz arugula
- 1/2 cup basil leaves, torn
- 8 slices whole wheat Italian bread
- 4 oz fontina
Directions:View on Eats Well With Others
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