One of the things that I enjoy the most is, for sure, eating, and by derivation, cooking. But I have to admit it, whenever I enter the kitchen, it is more likely that I will be baking other than cooking anything close to healthy. This fact, however, has been changing, as after spending time in the US when coming back I felt the need to transition towards lighter food. Hence, I started checking recipes, one of my favourite ones being "Broiled Eggplant with Provolone and Tomato Vinaigrette".
This recipe is truly easy, and I followed the directions here with some adjustments (I used modena vinegar and passed the capers).