Eggplant Caponata Recipe

• 2 Tbsp. to 3 tbsp. extra virgin olive oil
• 1 lrg Vidalia onion, finely diced or possibly 1 large Spanish onion, finely diced
• 1 sm eggplant, finely diced
• 1 x yellow pepper, finely diced Coarse salt and freshly cracked black pepper
• 2 sprg fresh thyme, minced
• 1/2 tsp dry oregano
• 2 lrg Roma tomatoes, diced
• 1 Tbsp. red wine vinegar Several leaves fresh basil, minced

Directions