1 cup ricotta
3 scallions or green onions
6 sundried tomatoes (rehydrate and chop up)
6 fresh basil leaves, (6 to 8)
salt and pepper to taste
1 red onion
balsamic vinegar, to cover onions Balsamic Vinaigrette
1 clove garlic
1/4 cup balsamic vinegar
3/4 cup olive oil focaccia (can be bought sliced at specialty grocery stores)
Cut the red onion into -1/2-inch pieces and simmer in balsamic vinegar for 45 minutes. The onions will be soft and sweet and will absorb a lot of the vinegar. Set aside.
Brush sliced eggplant with balsamic, salt and vinaigrette
Toast focaccia, apply ricotta spread and build sandwich with grilled eggplant and tomato. Top with the balsamic onions. Serve open faced. Drizzle a small amount of the balsamic vinaigrette over top of sandwich.