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Parve
Easy
25 Minutes
Diets 
Enjoy this salad/spread at your Shabbat table or serve it on slices of bread for a fancy presentation like crostinis.
3 tablespoons Bartenura Extra-Virgin Olive Oil
2 cups chopped eggplant, 1/2-inch diced
2 cups chopped tomato, 1/2-inch diced
2 tablespoons Bartenura Balsamic Vinegar
2 tablespoons capers, drained
2 tablespoons fresh chopped parsley
1/2 teaspoon Haddar Kosher Salt
freshly ground black pepper
12 slices baguette, toasted
12 leaves fresh basil
Heat extra-virgin olive oil in a large saucepan over medium-high heat. Add eggplant and cook 7–10 minutes or until slightly softened.
Add tomato and cook for 8–10 minutes more or until tomatoes are broken down and eggplant is softened.
Stir in vinegar and capers and cook two minutes more. Remove from heat and stir in parsley, salt, and pepper.
Spoon a few tablespoons of eggplant and tomato mixture onto each slice of toasted baguette and garnish each with a basil leaf.
Recipe reprinted with permission from JamieGeller.com
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Capers Can I use a sub or skip this out? Don’t know where to buy them…
Capers are a staple in Mediterranean cuisine and prized for their briny, salty, slightly sour flavor. They really amp up the flavors of any dishes they’re added to, and totally worth a try! You can find them in the pickle aisle of any grocery store. If you can’t find them, you can leave them out or sub chopped green olives.
Can I use canned diced tomatoes instead of fresh tomatoes?
Yes!