Ingredients
2 eggplant, preferably Italian, bulbous-type
1/2 c white wine vinegar
1/2 c olive oil
1/2 t salt
1/8 t fresh coarsley ground black pepper
1/2 t fresh or dried oregano
2 garlic cloves, smashed and chopped fine
2 T drained capers
2 T drained sun-dried tomatoes, chopped
Preparation
Bring large pot of water to a boil. when water is near boiling, cut eggplant (skins on) into bite-sized cubes. Drop into boiling water, cook uncovered about 10 minutes, until eggplant is cooked through, easily pierced with a fork. Drain eggplant cubes in colander. lay out paper towels on counter, spread eggplant out on towels to dry.
Prepare dressing by mixing vinegar, oil, salt, pepper, oregano, garlic, capers and tomatoes.
(Fresh chopped tomatoes may be substituted for the dried)
Adjust seasonings to taste. Refrigerate 30 minutes before serving. Serve in clear or neutral-colored serving bowl.
