Instructions: If desired, peel eggplant, then cut into 1/4-inch cubes. You should have about 5 cups.

In a large skillet, heat olive oil, add onion and eggplant. Cook until tender, stirring occasionally. Stir in tomatoes, wine, vinegar, capers, salt and pepper. Bring to boil, reduce heat. Simmer, uncovered, for 10 minutes, or until liquid is evaporated. Cool slightly, cover and chill.

Before serving, slice baguette, brush sides with a little olive oil.

Arrange slices on unheated rack of broiler pan. Broil a few inches from heat for 2-3 minutes, turning once. Serve with Eggplant Dip. Garnish with fresh thyme, if desired.

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