Improvising from a recent Food Wanderings original (improvising = cutting out "expensive" ingredients like arugula and avocados), I roasted some late-season cherry tomatoes, eggplant and garlic, and served it in an open-faced sandwich with kalamatas, fresh mozzarella and Olde Cape Cod honey mustard. Delicious, though next time, I might just save up for the avocado, or at least a goat cheese log.
