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Ingredients

• 1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
• Cooking spray
• 2 cups coarsely chopped tomato
• 1/4 cup (1 ounce) crumbled feta cheese
• 2 tablespoons chopped fresh basil
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 2 teaspoons capers
• 1 teaspoon extravirgin olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 garlic clove, minced

Description

MyRecipes