1 tablespoon olive oil
1 medium eggplant, peeled and diced
1 small red onion, diced
2 cloves garlic, crushed
2 large tomatoes, diced
2 tablespoons capers
½ cup pitted green olives, diced
1/4 cup fresh parsley, checked and chopped
1/4 cup red wine vinegar
Salt & pepper to taste
Heat the oil in large non-stick skillet over medium high heat. Add eggplant and sauté until golden brown. Cover, lower heat and cook for 10 minutes or until soft. Stir in onion and garlic and continue cooking. Add tomatoes, capers, olives, parsley and vinegar. Simmer for 15 minutes and season with salt and pepper.
Serve at room temperature with Italian bread or large crackers. This tasty dip may also be refrigerated and served cold. Keeps well for one week.