Marinated Eggplant

Name: Marinated Eggplant
Ingredients: 2 pounds eggplant chopped; 1 cup vegetable stock; 2 tomatoes chopped; 2 tablespoons tomato paste; 1 onion chopped; 2 garlic cloves minced; 1 cup celery finely chopped; 2 tablespoons red wine vinegar; 1 teaspoon black pepper; 1 teaspoon fennel seeds; 1 tablespoon capers chopped finely; 1 tomato chopped; 2 tablespoons parsley chopped

13 ingredients

3 steps

Ingredients

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

Directions

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.