Prepare the marinade by mixing all ingredients in a bowl.

Place the eggplant, peppers, and onion in one bowl and the chicken cutlets in another bowl. Divide the marinade between the two bowls and toss to coat all vegetables and chicken with the marinade. Let everything sit

for at least 20 minutes to absorb the flavors.

Preheat the grill to medium-high heat. Grill the eggplant strips until tender with slight grill marks. Cook the bell pepper quarters until softened and slightly charred. Grill the onion rings until caramelized. Grill the chicken cutlets until golden brown and cooked through.

Once the chicken is fully cooked, chop it into bite-sized pieces and toss it with the balsamic glaze, salt, and pepper.

Place a grilled eggplant strip on a surface. Layer it with a piece of

grilled red pepper, a grilled onion ring, and a portion of the chopped, glazed chicken.

Fold the eggplant over like a turnover, then drizzle the top with more balsamic glaze. Serve warm.