This is a side dish that is great to have on hand in the fridge. My mother used to make this all of the time during summers. It keeps well, and it is very refreshing and filling when paired with rice and any protein, or with some toasted bread.
You can add more spices to make this dish similar to an Indian or Chinese eggplant dish, or you can add onions and fresh herbs to make an Italian caponata. We love the basic recipe; we think it is the best one and it keeps the longest. (Aferdita)
5 medium eggplants
½ cup balsamic vinegar
½ cup olive oil
1 T lemon juice
Salt and pepper to taste
1 head of garlic, minced
On a large oiled baking sheet or in a roasting pan, place the eggplants in a single row and coat them with olive oil. Roast the eggplants for about 30 minutes, until they are golden and tender.
In a separate bowl, mix the balsamic vinegar, olive oil, lemon juice.
After the eggplants have roasted and while they are still hot, start layering them in a container. Between each layer, pour in some of the balsamic vinegar mixture, salt, pepper, and minced garlic. Continue layering until all of the ingredients have been used.
Once everything is added, close the container and leave it on the counter to cool. Once cool, transfer it to the fridge, where it will keep for several weeks.
If you don’t want the eggplants lined up in rows, you can simply toss them together with the dressing ingredients.