Heat the oil in a large skillet over medium high heat. Add the eggplant and season generously with salt. Cook, stirring often, until eggplant has reduced in size by about half and just starts to brown in spots. Stir in the onion and the garlic and cook 5 minutes longer. Then add the remaining ingredients and cook, stirring often, until mixture has again reduced in volume by about half and has thickened considerably. Serve either warm or refrigerated as a bruschetta topping or a condiment.
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Ingredients
Directions
Heat the oil in a large skillet over medium high heat. Add the eggplant and season generously with salt. Cook, stirring often, until eggplant has reduced in size by about half and just starts to brown in spots. Stir in the onion and the garlic and cook 5 minutes longer. Then add the remaining ingredients and cook, stirring often, until mixture has again reduced in volume by about half and has thickened considerably. Serve either warm or refrigerated as a bruschetta topping or a condiment.