Marinated Eggplant
Source of Recipe
fooddownunder.com
List of Ingredients
2 lb Eggplant, chopped
1/4 cup Vegetable stock
2 Tomatoes, chopped
2 tbl Tomato paste
1 Onion, chopped
2 Garlic cloves, minced
1/2 cup Celery, finely chopped
2 tbl Red wine vinegar
1/4 tsp Black pepper
1/4 tsp Fennel seeds
1 tbl Capers, chopped finely
1 Tomato, chopped
2 tbl Parsley, choppedRecipe
* Sprinkle the chopped eggplant with salt to draw out the excess moisture, this will intensify its flavour. Drain in a colander for 20 minutes. Rinse thoroughly & set aside.
* Heat stock in a very large skillet over medium heat for 1 minute. Add the tomatoes, tomato paste, onion, garlic & celery & continue to heat for another 5 minutes.
* Add the eggplant, red wine vinegar, pepper, fennel & capers. Cover & simmer for 20 minutes or until the eggplant is tender. Mix in the last chopped tomato. Cover & refrigerate for at least 1 hour. Serve garnished with parsley.
|
|
member logon
