Ingredients
grilled eggplant, slices, (see directions)
1 lrg piece of flatbread
2 tbl hummus
1 med tomato, diced
1/4 cup parmesan cheese
1/4 cup artichoke, hearts
1 pch black pepper

Eggplant Marinade
1 tsp pesto
black pepper
2 tbl olive oil
2 tbl red wine vinegar
1 tbl lemon, juice
sliced eggplant, (1/4 inch thick)

Directions
Prepare grill and heat to medium. Oil grill rack. Brush one side of flatbread with oil. Spread hummous or babaganoush on un-oiled side of flatbread. Distribute tomatoes, eggplant, artichoke, and Parmesan and black pepper on top. Grill, with grill cover down, for 3 minutes or until underside is golden brown and toppings are heated through. (If one side of grill is hotter than the other rotate the pizzas partway through cooking.)

Eggplant Marinade:
Prepare grill and preheat to medium. In a large bowl whisk together oil, vinegar, lemon juice pesto and black pepper. Oil grill rack. Lightly brush eggplant slices with marinade and grill until tender and slightly charred, turning occasionally, about 5 minutes.