2 T basil
1 T olive juice from jarred green olives
1 clove garlic minced
1/2 t dried oregano
1/4 t minced peperocini
olive oil
2 T balsamic vinegar
salt & pepper to taste
Cut eggplant into strips. Put in a colander and salt. Let sit for 30 minutes and rinse well. Grill in vegetable basket until soft and cooked through.
Mix garlic, olive juice, vinegar, basil, peperocini, salt, pepper and oregano. Add olive oil to taste. Mix grilled eggplant in with the marinate.
I am usually not a big fan of eggplant, but this was really good! I think part of the taste came from the little eggplants we bought at the farmers market.
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