| Eggplant | 1 |
| Garlic clove | 5 |
| Capers | 3 tablespoons |
| Olives, black | 3 tablespoons |
| Olive oil, extra virgin | 2 tablespoons |
| Fresh basil | 1/4 cups |
| Tomatoes | 2 |
| Balsamic vinegar | 3 tablespoons |
| Granulated sugar | 1 tablespoons |
| Yellow, white or bermuda onion | 1 |
Number of people served by the recipe: 4.
Bake eggplant in foil at 350 degrees for 30 minutes. Peel and chop into 1/4" pieces. In a medium bowl add chopped eggplant, minced onion, minced garlic, capers, chopped glack olives, minced celery, olive oil, chopped basil, peeled and chopped tomatoes, balsamic vinegar and sugar. Chill and serve with crackers or toast triangles.