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Marinated Eggplant ethnic, low-fat, salads, side dishes, vegetables 2 lb eggplant, chopped 1/4 cup vegetable stock 2 each tomatoes, chopped 2 tablespoon tomato paste 1 each onion, chopped 2 each 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 each 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 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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