2 pounds eggplant, chopped
Sprinkle the chopped eggplant with salt to draw out the excess moisture, this will intensify its flavor. Drain in a colander for 20 minutes. Rinse thoroughly and set aside.
1/4 cup vegetable broth
2 tomatoes, chopped
2 tablespoons tomato paste
1 onion, chopped
2 garlic cloves, minced
1/2 cup celery, finely chopped
2 tablespoons red wine vinegar
1/4 teaspoon black pepper
1/4 teaspoon fennel seeds
1 tablespoon capers, chopped finely
1 tomato, chopped
2 tablespoons parsley, chopped
Heat broth in a very large skillet over medium heat for 1 minute. Add the tomatoes, tomato paste, onion, garlic and celery and continue to heat for another 5 minutes. Add the eggplant, red wine vinegar, pepper, fennel and capers. Cover and simmer for 20 minutes or until the eggplant is tender. Mix in the last chopped tomato.
Cover and refrigerate for at least 1 hour. Serve garnished with parsley.
Click Here to Comment on This Recipe
Alternate Versions of This Recipe: