California Barbecued Eggplant

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1/4 cup oil
1 tablespoon tarragon vinegar
1 clove garlic, crushed
1/4 teaspoon cayenne
salt, pepper
2 teaspoons capers
1-1/4 pounds japanese eggplants
baby salad greens

Mix oil, vinegar, garlic, cayenne and salt and pepper to taste. Stir in capers.

Slice eggplants lengthwise and rub with salt. Let stand 20 minutes, then rinse and pat dry.

Grill on barbecue until softened.

Serve on baby greens and sprinkle with Vinaigrette.

Makes 6 servings.

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