1 large eggplant, peeled and diced
Salt


Extra-virgin olive oil, for sautéing the eggplant
1 jar roasted red pepper strips – drained

1 Premade Pizza Shell (about 12 inches in diameter)

1 tablespoon minced garlic
2 tablespoons finely chopped fresh oregano leaves
1 teaspoon red pepper flakes, optional
About 1 cup pitted Kalamata olives
About ½ pound buffalo mozzarella cheese, coarsely shredded
About 3 cups packed arugula
Balsamic syrup

In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.

Heat enough olive oil to a large skillet to saute the eggplant. Saute until the eggplant is cooked through and tender - but not falling apart or too soft. Set aside.

Preheat the oven to 450 degrees

Brush the pizza shell a bit of olive oil. Place on a pizza screen, oiled side up, and scatter the garlic, oregano, red pepper flakes over the oiled shell. Top with the eggplant, roasted red pepper strips, olives, and cheese. Bake for about 10 – 12 minutes, until the pizza is browned on the bottom and the cheese has softened. Drizzle pizza with balsamic syrup and top with the arugula. Serve immediately.