This is a very easy dish to make. I thought is was ok while eating dinner. Before writing about it I decided to give it another try. It was at room temperature and I found myself enjoying it more after dinner. I ate the middles out of every slice! I especially like the crunch of the chopped shallots. This would make a nice lunch as well as a side dish.
2 eggplant, about 1 pound each
7 tablespoons olive oil, approximately
4 Roma tomatoes, chopped finely
1 tablespoon red wine vinegar
1 tablespoon sherry vinegar
1 1/2 teaspoons capers, minced
1 teaspoon shallots, chopped finely
1 teaspoon garlic, chopped finely
2 tablespoons fresh basil, chopped
Fresh basil sprigs
Salt and pepper, to taste
Trim off the eggplant stems and slice the eggplant into 3/8-inch thick rounds. Either brush or spray the slices lightly with olive oil. Place in single layer in two pans or cookie sheets. Place under a preheated broiler and turn when browned. Repeat on second side and remove from oven.
Mix tomato, oil, vinegars, capers, shallots, garlic, and chopped basil. Place eggplant slices on a platter and dress each with the topping. Add salt and pepper to taste. Garnish with sprigs of basil. Serves 6 as a salad/side dish or 12 as an appetizer.