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Method :
Sprinkle
eggplant slices with salt. Set aside for 20 minutes. Heat the oil in a
non-stick pan; add onion, garlic, oregano and capsicum, cover and cook
over low heat - do not brown. Place tomatoes in heatproof bowl, pour
boiling water over and leave for 2 minutes. Drain tomatoes and plunge them
into cold water. Peel skins from tops downwards. Slice tomatoes and place
in a large bowl. Add onion and capsicum mixture, and capers.
Rinse eggplant,
pat dry with paper towel. Place under hot grill until slices are just
turning brown; grill other side. Cut into pieces, add to tomato mixture.
Sprinkle vinegar over vegetables; add pepper, toss well and refrigerate 30
minutes to allow flavors to blend. Sprinkle with chopped parsley and serve
with crusty bread, or as a topping for toast.
Note: Sliced
zucchini or sliced mushrooms can be added to this recipe, if desired.
Serves 4
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