Marinated Eggplant
salads, vegetables
2 lb eggplant, chopped
1/4 cup vegetable stock
2 tomatoes, chopped
2 tablespoon tomato paste
1 onion, chopped
2 garlic cloves, minced
1/2 cup celery, finely chopped
2 tablespoon red wine vinegar
1/4 teaspoon black pepper
1/4 teaspoon fennel seeds
1 tablespoon capers, chopped finely
1 tomato, chopped
2 tablespoon parsley, chopped
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.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
Yield: 4 servings
