2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, chopped
1/2 red bell pepper, chopped
1/2 cup balsamic vinegar
4 oriental eggplants, baked until soft and cut into strips
1/2 cup greek black olives, pitted and coarsely chopped
1/4 cup toasted pine nuts
In a medium skillet, heat the oil. Cook the garlic, onion, and pepper for 5 minutes. Add the vinegar and continue cooking until the mixture is thick and syrupy.
Add the eggplant with the remaining ingredients. Cook for another 3 minutes and taste for salt. Serve warm or at room temperature with crackers or bread or as part of an antipasto platter.