marinated eggplant

http://www.gojee.com/food/links/marinated-eggplant

Marinated Eggplant
adapted from a recipe in Smitten Kitchen
*serves two with…maybe some leftovers (depending on how much you like eggplant)

3-4 small Italian eggplants, cut into 1/4-inch-thick slices
4-5 tablespoons of olive oil
2 tablespoons of red wine vinegar
1/4 cup of fresh chopped mint or parsley
2 tablespoons of capers

1. Preheat your oven’s broiler.
2. Line a baking sheet with foil and place the eggplant slices over the foil. Generously brush the slices with olive oil.
3. Broil the eggplant for about 10 minutes (or until the pieces are slightly browned, but not burned). Use a spatula to fold the pieces into a medium-sized bowl.
4. In a small bowl, combine the vinegar, 3 tablespoons of olive oil, capers, salt and pepper (to taste), and mint or parsley.
5. Pour the mixture over the warm eggplant and toss well. Add more salt and pepper, if needed. Let marinade for about 20 minutes, or overnight and serve at room temperature.