1/8 tsp table salt, or to taste
1/4 medium eggplant
1 tsp olive oil
1/2 Tbs balsamic vinegar
2 slices high-fiber bread
12 medium basil, leaves
1/2 cup canned pimento


Sprinkle salt on both sides of eggplant slices. Allow it to sit on a wire rack or in a colander for 20 to 30 minutes. This takes out extra moisture.
Preheat grill, grill pan or sauté pan. Brush eggplant slices with olive oil.
Grill or sauté eggplant slice until cooked but not mushy, about 1 to 2 minutes per side. Allow eggplant to cool, then drizzle balsamic vinegar on bread slices and assemble the sandwich: bread, eggplant, basil, red pepper, bread.