MARINATED EGGPLANT w/CAPERS & MINT

By BobD

Ingredients

• 4 SERVINGS
• 1 lb thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
• 5 tablespoons extra-virgin olive oil, divided
• 2 tablespoons red-wine vinegar
• 1/4 cup chopped mint
• 2 tablespoons small capers, rinsed
• ACCOMPANIMENT: crisp rosemary flatbread

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Preheat broiler.

Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 Tbsp oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.

Stir together vinegar, mint, capers, 1/4 tsp salt, 1/2 tsp pepper, and remaining 3 Tbsp oil and toss with warm eggplant.

Marinate at least 20 minutes.

COOKS NOTE: Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.