1/4 cup olive oil
1 small red onion, thinly sliced
1/4 cup sherry vinegar
2 tsp. sugar
2 Tbsp. finely chopped fresh marjoram
1/2 cup olive oil, extra
Preheat oven to 400 degrees.
Brush both sides of eggplant slices with oil; place, in single layer, on baking sheets lined with parchment paper. Roast about 25 minutes, turning eggplant slices once, until lightly browned both sides.
Meanwhile, combine onion, vinegar, sugar, marjoram and extra oil in small bowl; season to taste. Spoon onion mixture over eggplant.
Serve eggplant warm or at room temperature with crusty bread. Serves 6.
— From "Mediterranean Cooking: More than 150 Favorites to Enjoy with Family and Friends" by Pamela Clark (Sterling Publishing Co., $19.95)