- 1 small eggplant, sliced about 1/4 inch (Ophelia, Twinkle varieties are great), peeling is not necessary
- 1 small tomato, sliced, then quartered
- 2 slices of onion, chopped coarsely
- roasted red pepper slices
- feta cheese (or other goat cheese)
- olive oil
- balsamic vinegar
- salt and pepper

Heat extra virgin olive oil in a pan over medium high heat. Just before oil starts to smoke, add eggplant slices, and cook until soft and lightly browned, 2-3 minutes each side. Remove eggplant slices from heat. Add onion slices to pan, and cook until turning translucent, 2-3 minutes. Remove onions from heat. Add tomato quarter slices to heat, and cook just until you get a light browning on each side, 1 minute each side. Remove tomatoes from heat, and soak in balsamic vinegar just while you prepare the sliders. Place cooked eggplant slices on serving plate, topped with a slice of roasted red pepper, then topped with a layer of onions, then topped with 1 or 2 tomato quarters. Season with salt and pepper, then add a generous amount of crumbled feta or goat cheese. Finally drizzle olive oil over eggplant sliders, and serve.

This is a quick and easy recipe that requires very little prep. Can be served as an appetizer or as a vegetarian entree with a side of rice/grains or even french fries.

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