1 eggplant
1/3 red onion chopped
1 garlic clove, minced
1 firm tomato, peeled, seeded & chopped
2tsp red wine vinegar
2 tbsp EVOO
1 tbsp Cycladic capers
salt and freshly ground pepper to taste
1/3 red onion chopped
1 garlic clove, minced
1 firm tomato, peeled, seeded & chopped
2tsp red wine vinegar
2 tbsp EVOO
1 tbsp Cycladic capers
salt and freshly ground pepper to taste
1. Roast eggplant at 420F for about 40 minutes or until completely roasted & let cool
2. Scrape eggplant from its skin, chop and put in bowl. Add the rest of the ingredients and mix with a spoon. Taste for salt and pepper.
Eat as a salad with fresh bread.
Kali Orexi!!
