Ingredients

• 2 medium eggplants
• 1 teaspoon kosher salt, divided
• ½ teaspoon pepper, divided
• 2 tablespoons extra-virgin olive oil, divided
• ½ cup pitted Kalamata olives
• 1 tablespoon minced garlic
• ½ cup diced fresh yellow onions
• 1 (28 oz) can diced fire-roasted tomatoes
• 1 teaspoon turbinado sugar
• ½ teaspoon Italian seasoning

Steps

1. Remove eggplant ends; cut each eggplant diagonally into 6 slices. Season both sides of slices with ½ teaspoon salt and ¼ teaspoon pepper.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan; add 6 slices eggplant. Cook 3–4 minutes on each side until golden. Remove from pan and repeat with 2 teaspoons oil and remaining 6 slices eggplant.
3. Meanwhile, preheat second large sauté pan on medium-high 2–3 minutes. Drain olives. Place remaining 1 teaspoon oil in pan. Add garlic and onions; cook and stir 2–3 minutes until onions begin to soften. Stir into onion mixture: tomatoes, olives, sugar, Italian seasoning, and remaining ½ teaspoon salt and ¼ teaspoon pepper.
4. Reduce heat to low; cover and cook 8–10 minutes, stirring occasionally, until thoroughly heated. Spoon tomato mixture over eggplant slices; serve.

Ingredients

• 1 (5 oz) bag mixed baby salad greens
• ⅓ cup mixed dried berries (cranberries, cherries, and blueberries)
• ¼ cup pine nuts (or slivered almonds)
• ¼ cup Greek vinaigrette

Steps

1. Place all ingredients (except dressing) in salad bowl.
2. Add dressing and toss to coat; serve.