Marinated Eggplant
By: Anonymous
Published: Friday, February 12, 2010 - 7:30pm

Ingredients




2 pounds Eggplant, chopped
cup Vegetable stock
2 Tomatoes, chopped
2 tablespoons Tomato paste
1 Onion, chopped
2 Garlic cloves, minced
cup Celery, finely chopped
2 tablespoons Red wine vinegar
teaspoon Black pepper
teaspoon Fennel seeds
1 tablespoon Capers, chopped finely
1 Tomato, chopped
2 tablespoons Parsley, chopped

Preparation

1 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. 2 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. 3 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.