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Marinated Eggplant




Source of Recipe


Posted by FootsieBear


Recipe Link: Recipe Goldmine

List of Ingredients




2 pounds eggplant, chopped
1/4 cup vegetable broth
2 tomatoes, chopped
2 tablespoons tomato paste
1 onion, chopped
2 garlic cloves, minced
1/2 cup celery, finely chopped
2 tablespoons red wine vinegar
1/4 teaspoon black pepper
1/4 teaspoon fennel seeds
1 tablespoon capers, chopped finely
1 tomato, chopped
2 tablespoons parsley, chopped


Recipe



Sprinkle the chopped eggplant with salt to draw out the excess moisture, this will intensify its flavor. Drain in a colander for 20 minutes. Rinse thoroughly and set aside.
Heat broth in a very large skillet over medium heat for 1 minute. Add the tomatoes, tomato paste, onion, garlic and celery and continue to heat for another 5 minutes. Add the eggplant, red wine vinegar, pepper, fennel and capers. Cover and simmer for 20 minutes or until the eggplant is tender. Mix in the last chopped tomato.

Cover and refrigerate for at least 1 hour. Serve garnished with parsley.

Marinated Eggplant

3 large eggplants
1 cup cider vinegar
1 knob (10-12 cloves) fresh garlic
olive oil salt
black pepper

Slice eggplant lengthwise in 1/4 inch wide slices. Layer the eggplant in a colander, salting each slice as you go. Finely chop the garlic, add it to the vinegar and pepper and put aside. Heat enough oil in a pan to fry the eggplant. Rinse the eggplant and fry until golden brown. As the slices of eggplant cook, layer them in a dish and spoon the vinegar mix over each layer. Pour any leftover mix onto the eggplant and chill in refrigerator.

Serves: 6