Marinated Eggplant (version V)

Melanzane Marinate

(4 votes)

3 quarts water
1 - 1-1/2 pounds eggplant, unpeeled, cut into 1 inch cubes (about 6 cups)
1/4 cup wine vinegar
1/2 teaspoon finely chopped garlic
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1/4 cup olive oil
1 tablespoon drained capers

Bring the water to a bubbling boil over high heat in a large saucepan or soup pot. Drop in the cubed eggplant, reduce the heat and simmer uncovered for 10 minutes, or until the eggplant offers only the slightest resistance when a cube is pierced with the top of a sharp knife. Drain the cubes in a large sieve or colander and pat them dry with paper towels.

Mix the vinegar, garlic, basil, oregano, salt, and pepper together in a large serving bowl, add the eggplant cubes and toss them gently until they are coated with vinegar and herbs.

Marinate in the refrigerator for about 1 hour. Just before serving, toss the eggplant with olive oil and sprinkle it with capers.



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