Updated Nov 24, 2014Chatelaine
- Preheat barbecue to medium. Trim ends off eggplants. Slice each lengthwise into 3 long slices.
- Whisk 1/4 cup oil with vinegar, salt and garlic in a large bowl. Add tomatoes and capers and toss to coat. Season with pepper.
- Brush eggplant slices with remaining oil. Oil grill, then barbecue eggplant, lid closed, flipping halfway through, until cooked but still firm, 3 to 4 min per side. Chop into large chunks. Stir into tomato mixture.