Growing up, we ate our fair share of frozen vegetables: corn, peas, French green beans with toasted almonds (fancy!), the dreaded limas, etc. But every so often my mom would step out and experiment with fresh vegetables. She made a mean vinaigrette, and we always kept a jar of this homemade stuff in the fridge. She ended up inventing this very simple, very tasty eggplant side dish, which consists of nothing more complicated than sliced eggplant brushed with vinaigrette and baked. You can transform it into a fancy appetizer by rolling it around a meltable cheese of your choice, baking it, and topping it off with a garlicky tomato sauce.