1 large eggplant
2 T olive oil
3 cloves garlic, minced
1 medium onion, diced
1/2-1 t salt
3 T tomato paste
1/4 C red wine vinegar (you can also use a mixture of cider and balsamic)
1 C sliced green olives
3 T small capers (optional)
1/4 t basil
1/4 t oregano
1/8 t black pepper
Lightly grease a cookie sheet and preheat the oven to 350 F. Cut the eggplant in half and bake it on the cookie sheet until it becomes limp and wrinkly, about a half hour. Remove the eggplant and let it cool. Then peel it and chop it into small pieces.
While the eggplant is baking, saute the onion in the olive oil. Sprinkle it with a bit of salt. When it’s almost done, toss in the garlic and cook for a couple of minutes.
Combine the sauted onion and garlic with the eggplant and the remaining ingredients. Cover and refrigerate for an hour to blend the flavors. Then serve it as an appetizer with crackers, crudites, crusty bread, or pita bread. Or serve it as a topping for omelettes, pasta, or rice.