Roasted Eggplant Salsa

I did not make this recipe up, but I can't remember where I found it. This has been a favorite of mine for years. Simple to make as well as simple to eat. It's always a crowd pleaser... unless your crowd includes eggplant haters.

3 small eggplant, chopped 

1 medium onion, chopped

1 red pepper, chopped

olive oil

1/4 c black olives, pitted

1 t capers

1 clove garlic

1 T balsamic vinegar

2 t fresh basil, chopped

1 T olive oil

salt and pepper to taste

• Preheat oven to 400.
• Salt eggplant and let stand for 30 minutes. Rinse and pat dry.
• Toss eggplant, peppers and onion together with salt and pepper and enough olive oil to coat veggies.
• Roast for 30-40 minutes or until eggplant is tender.
• In a food processor, puree olives, capers, garlic, vinegar, basil, oil, and salt and pepper.
• Pour sauce over veggies and serve warm or chilled with crackers, chips or baguettes