I am using:
1 garlic clove
1 chopped red onion
2 Tablespoons of balsamic vinegar
1 can of crushed tomato
1. Preheat oven to 200c. Crush 1 clove of garlic, 2 tablesppons olive oil and balsamic vinegar. Slice eggplant. Leave stem on. Cut the eggplant crosswise with a knife and place them cut side up on a baking tray lined with baking paper. Drizzle with half of the mix of cloves balasamic vinegar. Bake for about 35 min. Meanwhile, on a pan, use a sliced clove, sliced onion. Cook on mid heat and mix with tomatoes. Once everything is cooked, top the eggplants with tomatoes, feta and basil. Optional capers.