1.    1 large Chinese eggplant
  2.    1 medium zucchini
  3.    2 oz. sun-dried tomatoes in oil minced
  4.    2 oz. marinated artichoke hearts chopped
  5.    3 tbl fresh oregano chopped
  6.    2 tbl balsamic vinegar
  7.    1 tbl soy sauce
  8.    1/2 tsp sugar
  9.    1 tsp olive oil
  10.    salt and pepper



Slice eggplant lengthwise about 1/8 inches thick. Slice zucchini lengthwise a bit thinner. Salt, pepper and place in glass baking dish. Make sauce by combining balsamic vinegar, soy sauce, olive oil and sugar. Pour sauce over eggplant and zucchini. Add chopped oregano and sun dried tomatoes and mix with hands. Cover with foil. Bake at 350 for 20 minutes. Remove foil and bake an additional 5-10 minutes. Remove from oven and chop coarsely, add artichoke hearts. Serve on toasted sourdough slices.