Eggplant in Roasted Red Pepper Sauce Recipe – American Vinegar Works

Ingredients

• ½ cup AVW Olive Oil (split in two portions)
• 2 Shallots, finely sliced
• 2 Garlic cloves, finely sliced
• ~17-ounce jar of roasted red peppers (about 5 or 6 medium-sized red peppers in a jar)
• ¼ cup of 19.53 Apple Cider Vinegar
• 1 teaspoon of sugar
• 1/3 cup of cold water
• Large pinch of salt
• 1 large eggplant sliced the long way
• AVW Olive Oil for brushing sliced eggplant
• Salt
• 4 ounces of goat cheese
• 2 tablespoons of chopped parsley, more for garnish
• 2 tablespoons of capers, roughly chopped
• 2 tablespoons of Kalamata olives, roughly chopped