This is an antipasto or a side dish made with three ingredients.
1 large eggplant
4 or 5 tomatoes
fresh mozzarella (I used bocconcini)
Slice the eggplant into 1/8 th inch slices. You can salt and drain but this is probably not necessary. Heat up a grill pan and place the slices onto the pan, dry. Turn and cook thru. This is all the cooking in this recipe.
Place the eggplant onto a platter, covering with diced tomatoes. You want the best tomatoes you can find. Top with sliced mozzarella and season. Looks like someone over did the oregano in my picture. Never mind it will all be mixed up on your plate. Do drizzle olive oil on the top. This is where the extra virgin olive oil is best used.