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Grilled Eggplant Subs with Mozzarella and Tomato Jam


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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