2 medium eggplants
1/2 tsp. minced garlic
1 Tbsp. minced capers
4 oz. black olives
1 bunch parsley
2 oz. bread, crusts cut off
1 Tbsp. soy milk
2-4 Tbsp. extra virgin olive oil
2 tomatoes, sliced
Oregano, to taste
Salt and black pepper, to taste
•Halve the eggplants, score them diagonally, salt them, and let them sit for an hour.
•Preheat the oven to 360ºF.
•Soak the bread in the soy milk.
•Wash and pat dry the eggplant halves and put them in an oven-proof dish.
•Blend the garlic, capers, parsley, olives, and bread until they become a fairly smooth paste. Add olive oil, as needed. Spread the paste over the eggplant halves, then layer them with the tomato. Season with pepper and oregano, to taste, and bake until done, about an hour.
