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 Grilled Eggplant, Tomato, Sweet Basil and Pinon Pizza
 Pair with Deaver 2004 Sangiovese (available ONLINE)

Ingredients: 3 small oblong eggplants, sliced into rounds    about 1/3 inch thick Extra virgin olive oil Salt and pepper  Prepared pizza dough * 1/4 cup Cuisine Perel Sweet Basil & Pinon Pesto ** 2 Roma tomatoes, sliced into 1/4 inch rounds 4 tablespoons freshly grated Parmesan Method: Preheat oven to 500 degrees F. Brush each side of the eggplant with oil and broil or grill on both sides until golden and tender. Season with salt and pepper.  Shape dough into a 10-inch circle, set it on a floured pizza pan, and let it rest for 10 minutes. Brush a little of the sweet basil pesto over the bottom of the dough, leaving a 1/2 inch border, then cover with alternating slices of  eggplant and tomatoes. Bake for 6-7 minutes, then add the cheese and return to the oven for 2-3 more minutes. Drizzle with the remaining sweet basil pesto and season with salt and pepper.   In the company of good friends, serve with a green salad and a glass of Deaver Vineyards 2004 Sangiovese. Makes one 10" Pizza * Find prepared pizza dough in the refrigerator section for your grocery store ** Cuisine Perel products are available in our Tasting Room Tested and contributed by Kristi Santens October 24, 2007