Marinated Eggplant

Photo: flickr user arnold | inuyaki

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

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.