2 eggplants, cut into 1/4 inch slices
1 teaspoon olive oil
3 cloves garlic, minced
1 tablespoon chopped onion
1/4 white onion, chopped
1 tablespoon olive oil
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried sage
2 drops red wine vinegar
1/4 tablespoon salt
1 dash paprika
Place eggplants in a large bowl and toss with olive oil, garlic, onion, white onion, olive oil, basil, sage and vinegar. Cover and refrigerate overnight.
In a small bowl, mix the wine vinegar, salt, paprika and red wine vinegar. Drain well and pour into a mixing bowl. Shake well before serving.