ingredients:
1/2 cup loosely packed fresh parsley leaves
2 tablespoons drained capers
1 medium garlic clove, peeled and sliced
1/2 teaspoon dried oregano
1/4 teaspoon minced red pepper flakes
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
1 medium eggplant (3/4 pound), peeled and sliced about 1/3″ thick
3 tablespoons balsamic vinegar
Directions:
Finely chop the parsley with the capers and garlic. Add the oregano and red pepper and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
Put eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours. Serve at room temperature.
