Prep a day before serving.
Preheat oven at 325 °F
Wash, dry and slice eggplant
Place slices on a baking sheet
Drizzle with organic culinary Argan oil (Victoria Akkari brand )
Roast for 20-30 minutes - turn slices over the roast both sides until medium soft. You want to keep some texture, as this dish with need to be refrigerated over night to really absorb the flavors
Let the eggplant cool 10 minutes, gently place eggplant in dish, layer in capers, fresh basil leaves and a tiny pinch of oregano sea salt between each layer.
1/3 cup of culinary argan oil
2 Tablespoon of balsamic vinegar
Whisk together and drizzle over eggplant.
Refrigerate overnight and serve at room temperature with goat cheese and sliced French baguette.