Emeril's Eggplant Salad | Emerils.com

Ingredients

• 4 pounds eggplant, chopped (about 18 cups)
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon salt
• 1/2 cup extra virgin olive oil
• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 1 tablespoon minced garlic
• 1 teaspoon Emeril's Italian Essence
• 3 cups coarsely chopped tomatoes
• 1/2 cup finely chopped oil-cured black olives
• 2 tablespoons drained capers, plus 1/2 teaspoon caper juice
• 1/2 teaspoon red wine vinegar
• 2 tablespoons finely chopped fresh parsley, plus more for garnish
• 1 tablespoon finely chopped fresh basil, plus more for garnish