1 large eggplant
1 medium red onion, chopped
5 cloves garlic, chopped
1 Tbsp. olive oil
2 tsp. capers
1 Tbsp. balsamic vinegar
1/8 tsp. cayenne pepper
salt and black pepper, to taste
additional olive oil, for topping
Preheat oven to 425 degrees. Pierce eggplant with a fork in several places, place in a baking dish and bake for about 45 minutes, turning it a quarter turn every 15 minutes. When eggplant is wrinkled and completely soft, remove from oven and set aside until cool enough to handle.
In a medium skillet over medium heat, saute onion and garlic in oil until soft and golden, about 7 minutes.
Cut eggplant in half. Scoop out flesh and put into a food processor. Add onions, garlic, capers, vinegar and cayenne. Process until fairly smooth. Salt and pepper to taste, transfer to serving dish and drizzle top with additional olive oil, if desired.
- contributed by Gina S., Massapequa NY
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