- 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
- heat olive oil over medium heat on the stove in a fairly large pan
- add the minced garlic and diced onion
- dice eggplants into 1 cm cubes and add to pan once onion starts turning opaque
- add red wine vinegar
- once eggplant starts to soften, add whole tomatoes and the balsamic vinegar
- chop rosemary and add to pan
- once tomatoes start to split and eggplant is softened, take pan off heat and stir in capers
- season with salt and pepper to taste
- sprinkle with basil to serve
great on Sunflower Seed Rosemary Crackers, if I do say so myself
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