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What You Need:
(Serving Size: about 4 cups)
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3 quarts water
1 to 1½ pounds eggplant, unpeeled, cut into 1-inch cubes (about 6 cups)
¼ cup wine vinegar
½ teaspoon finely chopped garlic
½ teaspoon dried basil, crumbled
½ teaspoon dried oregano, crumbled
½ teaspoon salt
1/8 teaspoon coarsely ground black pepper
¼ cup olive oil
1 tablespoon drained capers
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Translate this recipe:
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| How To Cook: |
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1. Bring the water to a bubbling boil over high heat in a large saucepan or soup pot.
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2. 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 tip of a sharp knife.
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3. Drain the cubes in a large sieve or colander and pat them dry with paper towels.
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4. 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.
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5. 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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