Grilled Eggplant Subs With Mozzarella And Tomato Jam

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Every Day with Rachael Ray


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1/2 cup extra-virgin olive oil (EVOO)

2 cloves garlic

1 sprig rosemary

1 small red onion, chopped

1 15 ounce can fire-roasted diced tomatoes

1 tablespoon brown sugar

2 tablespoons balsamic vinegar

2 eggplants, cut into 8 slices each

Salt and pepper

1 cup packed baby arugula

1/2 cup basil leaves, torn

Juice of 1/2 lemon

4 sesame-crusted sub rolls

1 1/2- to 1-pound ball smoked mozzarella, sliced into 8 rounds

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