Naan Pizza Bianco with Eggplant Salad

• Halve the mini Roma tomatoes and thinly slice the regular tomato.
• In a bowl, combine the mascarpone with half each of the extra virgin olive oil and the oregano. Season generously with salt and pepper.
• Spread the naan with the mascarpone, then top with both types of tomato.
• Set aside any tomatoes that don't fit onto the naan to use later.

• Scatter the rest of the oregano over the naan, then season with salt and pepper.
• Place the naan alongside the eggplant, then return the baking sheet to the oven for 5 - 8 minutes (see Tip).

Tip: if you're cooking for more than two people, use an extra baking sheet for the naan.

• Meanwhile, mince the shallot.
• Heat a drizzle of olive oil in a small frying pan over medium-high heat and fry the shallot for 4 - 5 minutes.
• Deglaze with the balsamic vinegar, then add the honey and fry for 1 more minute.
• Roughly chop the basil and any reserved tomatoes. Halve the olives.

• In a salad bowl, combine the white balsamic vinegar with the rest of the extra virgin olive oil and half of the basil. Season to taste with salt and pepper.
• Shortly before serving, transfer the arugula, the eggplant, the olives and the rest of the tomatoes to the salad bowl. 
• Toss well to combine with the dressing.