Eggplant Caponata

• 3 small eggplants or 1 large
• 3 tbsp evoo
• 1 tbsp red wine vinegar
• 1 tbsp balsamic vinegar
• 1/4 cup capers
• 1/4 cup yellow onion, diced
• 3 garlic cloves, minced
• 1/2 cup cherry or grape tomatoes
• a few grinds black pepper
• 1 tsp salt
• 3 sprigs rosemary
• 2 tbsp basil

1. heat olive oil over medium heat on the stove in a fairly large pan
2. add the minced garlic and diced onion
3. dice eggplants into 1 cm cubes and add to pan once onion starts turning opaque
4. add red wine vinegar
5. once eggplant starts to soften, add whole tomatoes and the balsamic vinegar
6. chop rosemary and add to pan
7. once tomatoes start to split and eggplant is softened, take pan off heat and stir in capers
8. season with salt and pepper to taste
9. sprinkle with basil to serve

great on Sunflower Seed Rosemary Crackers, if I do say so myself

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