Artichoke & Caper Turkey Burgers with Grilled Eggplant and Moroccan Olive Tapenade - Sutter Home Family Vineyards

Ingredients

• ¼ cup pitted Moroccan oil cured black olives, drained
• 1 14.5-oz. can diced tomatoes, drained
• 2 garlic cloves
• ½ tsp. Salt
• 1 large eggplant
• ½ tsp. freshly ground black pepper
• 2 tbs. olive oil
• 1.5 lbs. Ground turkey
• 1 14-oz. can artichoke hearts, drained and coarsely chopped
• 2 tbs. capers, drained
• ¾ cup red onion, finely chopped (approximately ½ medium onion)
• 2 garlic cloves, minced
• 1 tbs. dry white wine such as chardonnay
• 2 tbs. fresh oregano leaves, chopped
• 2 tbs. fresh thyme leaves
• 1 tsp. Salt
• 1 tsp. freshly ground black pepper
• 6 mini ciabatta rolls, halved horizontally
• 7 oz. Feta cheese, thinly sliced