1 onion, sliced
1 medium red onion, sliced
2 tablespoons olive oil, divided
2 tablespoons white wine vinegar
1 teaspoon dried tarragon
3 cloves garlic, finely chopped
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 (4 ounce) can whole, peeled and diced eggplant, drained
1 tablespoon tomato juice
1/2 teaspoon dried basil
2 tablespoons vegetable oil
1 tablespoon dried parsley
Place onion slices in a medium nonstick skillet. Cook over medium heat until golden. Add 1 tablespoon oil and brown on both sides. Stir in vinegar, tarragon, garlic, basil, salt, pepper, eggplant, tomato juice, basil and oil. Reduce heat to low. Fry, stirring, until onions are golden. Remove from heat and stir in parsley. Serve hot or ready to serve.