Roasted Eggplant with Sun-dried Tomatoes and Capers

2 Tbsp. good olive oil plus extra

1 large eggplant
1/4 cup chopped sun-dried tomatoes
1 clove garlic, minced
2 Tbsp. minced red onion
3 Tbsp. capers
Juice of 1/2 lemon
Coarse sea salt and fresh cracked black pepper
Fresh parsley, chopped fine

Slice eggplant thickly and salt both sides reserve on a paper towel for 10 minutes to draw out moisture . This step reduces the bitterness of the eggplant.

Preheat grill to high. Brush excess salt off of eggplant slices and place in a large mixing bowl. Drizzle with olive oil and coat evenly. Place eggplant on the grill and cook 4-5 minutes each side. Remove from direct heat and place on upper grill racks to continue cooking for an additional 10 to 15 minutes or until very soft.

Remove eggplant once done and reserve on cutting board until cool enough to handle. Roughly chop eggplant and place back in mixing bowl.  Add other ingredients and mix thoroughly to incorporate. Check seasoning, correct with salt and pepper if necessary.

Serve and enjoy!