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Ingredients

• 1   medium eggplant (1 pound)
• 2 tablespoons  olive oil
• 1   medium onion, chopped (1/2 cup)
• 1 14-1/2-ounce can  stewed tomatoes
• 1/4 cup  dry red wine
• 2 tablespoons  red wine vinegar
• 2 tablespoons  capers, drained
• 1/8 teaspoon  salt
• 1/8 teaspoon  cracked black pepper
• 1 loaf  French bread (baguette)
•   Olive oil
•   Fresh thyme (optional)

Description

Serve This Zesty Mediterranean Dip With Hearty Whole Grain Or White Baguette Toasts Or Mound It On A Bed Of Greens, Such As Kale.

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