Eggplant Salad with Olives

Makes 2 cups

2 Tbs. olive oil
2 cloves garlic minced
1 small onion, chopped
1/2 red bell pepper chopped
4 small eggplants, baked until soft
1/2 cup balsamic vinegar
1/2 cup Greek black olives,
pitted and coarsely chopped
1/4 cup toasted pine nuts
pinch cayenne

Heat oil in a medium skillet heat oil. Cook garlic, onion and pepper 5 minutes. Add vinegar and continue cooking until thick and syrupy. Cut eggplant into strips and add remaining ingredients. Cook another 3 minutes and taste for salt.

Sprinkle with basil and serve warm or at room temperature with pita bread.
(Louise Fiszer)