Ingredients
- 2 medium eggplants, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 12 garlic cloves, sliced
- 1/2 cup dry red wine
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 4 teaspoons capers, undrained
- 5 bay leaves
- 1-1/2 teaspoons salt
- 1/4 teaspoon coarsely ground pepper
- French bread baguette slices, toasted
- Optional: Fresh basil leaves, toasted pine nuts and additional olive oil
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