1 medium eggplant
2 T olive oil
1 onion, chopped
1 green bell pepper, chopped
1 fresh banana pepper chopped
8-10 cloves garlic, minced
1/4 cup balsamic vinegar
2 (14 oz) cans crushed tomatoes
1 t dried thyme
2 t dried oregano
1/2 t crushed red pepper
salt and fresh ground pepper to taste
6-8 fresh purple basil leaves, chopped (or regular basil is
good too)
sliced provolone (enough to cover each slice of eggplant)
