1/4 cup (60 ml) olive oil

8 cloves garlic, peeled and halved

1/2 sprig fresh rosemary

1 yellow bell pepper, cut into 16 cubes

1 red bell pepper, cut into 16 cubes

Salt and pepper

4 small Italian eggplants, about 6 oz (175 g) each

3/4 cup (180 ml) balsamic vinegar

6 cups (1.5 litres) water

2 sprigs fresh thyme

3 bay leaves

In a small saucepan, heat the oil. Add the garlic and rosemary. Simmer for about 10 minutes. Add the peppers and cook for 5 minutes. Season with salt and pepper. Strain. Keep the peppers, oil and garlic.

Place the whole uncut eggplants in a saucepan. Add the reserved peppers and garlic, balsamic vinegar, water, thyme, and bay leaves. Season with salt and pepper. Bring to a boil, reduce the heat and simmer for 40 minutes. Strain. Discard the liquid, thyme, garlic, and bay leaves. Let cool.

Cut the eggplant in half lengthwise, and then into average size pieces. Place the eggplants and peppers in a bowl. Drizzle with the reserved oil. Season with salt and pepper. Let cool. Serve as an appetizer at room temperature. Store in the refrigerator.

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