From the kitchen of Tara De La Rosa, Boeger Winery
1 large eggplant, cubed
2 T. extra virgin olive oil
1 small red onion, sliced
3 cloves garlic, chopped
1 T. capers, drained
1/4 c. Boeger red wine, such as Primitivo
1 c. Italian tomato sauce
1/4 c. kalamata olives, chopped
1/4 c. fresh basil, chopped
1 baguette, thinly sliced & toasted
Quarter eggplant lengthwise and scoop out very seedy parts and discard. Cut eggplant into cubes and place in colander. Sprinkle with salt and lightly toss until all pieces are evenly coated. Set colander in sink and top with a sturdy, weighted plate and let drain for one hour. Rinse the eggplant cubes of excess salt and pat dry. Preheat oven to 375 degrees. Spread the eggplant on a greased cooking sheet and bake for 35 minutes, or until nice and brown.
In a large skillet add the 2 T. of oil. Add onion and cook over moderate heat, until tender. Add garlic and cook for an additional minute. Return eggplant to the skillet. Stir in capers, olives, balsamic vinegar and red wine and cook until the liquid has reduced to half. Add the tomato sauce and continue to cook over low heat until thickened. Taste mixture, and then season with salt and pepper. Transfer to a bowl to cool. Spread the caponata on baguette toasts and garnish with basil.