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3 small eggplants chopped
1 medium, onion, halved with skin on
1 red pepper
¼ cup black olives pitted
1 tsp capers
1 clove of garlic, minced
1 tbsp balsamic vinegar
2 tsp chopped fresh basil
1 tbsp extra virgin olive oil
salt and pepper to taste
Preheat oven to 400F
Sprinkle eggplant lightly with salt and let it stand for 20 minutes. Rinse and pat dry.
Brush onion with oil and place cut side down on oiled tray.
Place red pepper and eggplant on a tray and roast in oven until tender
Place pepper in cold water to remove skin and seeds.
Peel onion. Finely dice vegetable set aside.
In food processor, combine olives, capers, garlic, vinegar, basil and oil.
Pulse several times until finely blended.
Add to vegetables and stir.
Season to taste
Serve with pita triangles.
Contributed by Hrayr Berberoglu
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