Roasted Eggplant Caprese

Toss the eggplant on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. HINT: Eggplant soaks up olive oil like a sponge; do your best to coat all the slices evenly! If there's room, place the tomatoes to one side of the baking sheet and toss with another 1/2 tablespoon olive oil, then season with salt and pepper. If one baking sheet is too small, place the tomatoes on a second baking sheet or in a small baking dish. Place the baking sheet in the oven to roast for about 25-30 minutes, flipping halfway through, until eggplant is golden brown and tomato is softened and slightly caramelized.

Meanwhile, heat 1/2 tablespoon olive oil in a medium pan over medium heat. Add the fregula sarda and toast, stirring constantly, until golden brown. Stir in 1 cup water and the stock concentrate, then reduce heat to low and cover for 5-8 minutes. Taste the fregula sarda to determine doneness. If not yet al dente, add more water and cook until just tender. Then, increase heat to medium and continue to cook, stirring, until the water is absorbed and the fregula begins to crisp. Set aside.

Thinly slice the mozzarella into 6 slices. Pick the basil leaves from stems. Toss the spinach in a large bowl with 1 tablespoon balsamic vinegar and 2 tablespoons olive oil. Season with salt and pepper.

Build the caprese: layer the roasted eggplant slices on a plate with mozzarella, roasted tomato, and basil. Sprinkle the fregula sarda on top and drizzle with 1/2 tablespoon olive oil and remaining balsamic vinegar. Season with salt and pepper.