For the concasse, combine:

• 2 cups of tomatoes, seeded, diced
• 2 tbsp. thinly sliced, fresh basil leaves
• 2 tbsp. balsamic vinegar
• 1 tbsp. olive oil
• Salt and pepper to taste

For the sandwich, prepare, assemble, and brush with:

• 1 large eggplant (1 1/2 lb.)
• 4 oz. fresh mozzarella, sliced into half inch thick rounds
• 8 slices baguette, half inch thick, with olive oil and seasoned with salt

Pre heat grill to medium-high. Combine all ingredients for the concasse and set aside. Skin the eggplant, and slice into 1 1/2 inch rounds. Prepare eggplant pockets (take the individual slices and cut 3/4 of the way through to create pockets). Assemble sandwiches, inserting a round of mozzarella into each eggplant pocket. Brush one side of eggplant with olive oil, season with salt.

Grill eggplant, oiled side down, for about 3 minutes; meanwhile brush the top with oil and season with salt. Flip eggplant over and grill until cheese melts, about 3 minutes more.

As the eggplant cooks, toast baguette slices on the grill for 1-2 minutes per side. Remove eggplant and bread from the grill. To serve, place 2 baguette slices on each of 4 serving plates. Top with an eggplant pocket, then spoon tomato mixture on top.

Source: Cuisine at Home: Weeknight Grilling