INGREDIENTS
2/3 cup
Basil, fresh leaves
2
Garlic cloves, large
1 cup
Grape tomatoes
8
Japanese or asian eggplants, medium-sized
1/3 cup
Parsley
3 tbsp
Capers
1 tbsp
Dijon mustard
2 tbsp
Lemon juice, fresh
1
Salt and fresh-ground black pepper
1
Olive oil
1/4 cup
Olive oil, extra-virgin
1/4 cup
Feta