1 eggplant - large, diced
salt and pepper
2T olive oil
1 yellow onion - large, diced
3T balsamic vinegar
2T capers - rinsed
1c roasted red bell pepper - diced
1/2t garlic - minced
2T parsley - chopped
Purge eggplant with salt for one hour. Rinse and squeeze dry, reserve.
Heat oil in a large saute pan over high heat. Add onions and saute for 3 to 4 minutes. Onions should be translucent.
Add eggplant and thyme. Saute for 5 minutes. Eggplant should be cooked down.
Reduce heat to medium and add balsamic vinegar, capers, red bell pepper and garlic. Cook until vinegar has reduced and capers and pepper have heated through.
Remove from heat and check seasoning. Add salt/pepper as needed. Stir in parsley.
Serve on toasted focaccia bread with goat cheese.
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