1 red or green pepper
4-5 Fairy Tale eggplants or 1 large eggplant
Olive oil to coat the pan, plus more for drizzling
2 tbs. aged balsamic vinegar, plus 1 tbs. for drizzling
1 tbs. dried oregano
1 tbs. chopped parsley
Salt and pepper to taste
 Roast red pepper, and allow to cool.  Remove skin and seeds and julienne and then set aside. Wash eggplants, and halve lengthwise. Lightly coat a hot 16-inch sauté pan with olive oil, and set heat to medium-high. Add eggplant, and caramelize until lightly browned, about 2 minutes. Season with salt and pepper. Deglaze with 2 tablespoons balsamic vinegar and then add the roasted pepper and herbs. Serve hot, drizzled with balsamic vinegar and olive oil.

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