Eggplant Panzanella and Raisin-Pine Nut Vinaigrette

Sarah is not at home in weekend as before, Noah went to NYC, GG moved out already. The whole apartment is mine again. It was raining, loudly but I like the cool and fresh. Herbert came over to help me move my stuffs into my new room. He was not here most of the summer, so hadn't got chance to have my food. I thought he deserved a great meal. New room is much smaller than I thought, now my stuffs , as well as I , are packing together, we all feel 'close' to each other. But one of the great parts is my coach is eventually facing the tv. I am so excited as soon as I imagine I can lie down on my coach watching food networks after I get home from now on. :)

Eggplant is a wonderful thing, I feel like most Chinese people have a special feeling for it. It calls for Japanese eggplant, I couldn't get it, so I used another kind of eggplant, which is also soft skin.
Eggplant Panzanella :
thin sliced eggplant, then brush with oliver oil , salt pepper, 350F, 30-40mins
Raisin-Pine Nut Vinaigrette:
Golden raisin, soaked in hot water until it is blown up. Following the way to make the basic vinaigrette, mixed with raisin and pine nut.