INGREDIENTS
1
large eggplant
6
fresh basil leaves, chopped
4
roma tomatoes, diced
1/2 cup
artichoke hearts, quartered
1/4 cup
kalamata olives, halved
1/4 cup
capers
3 tbsp
avocado oil (get it here)
3 tbsp
balsamic vinegar
3 cloves
garlic, minced
3/4 tsp
onion powder
3/4 tsp
sea salt
1/2 tsp
black pepper