1. Heat 1 tbs olive oil in skillet and sauté eggplant, onion, garlic & pimiento until eggplant is soft. let cool. 2. In a separate bowl combine olive oil, balsamic vinegar, oregano, basil. 3. Once eggplant has cooled add to olive oil mixture and stir with spoon. salt and pepper to taste. 4. Serve on sliced and toasted baguette or crackers. ---------------------------------------------------------------------------
Nutrition
Ingredients
