Eggplant Agrodolce

By milly1362

You can use regular eggplant just cut off the ends because they can be bitter

Ingredients

• 1/2 cup extra-virgin olive oil, at least.
• 2 Japanese eggplant, sliced 1/2″ thick, or 1 large Italian eggplant, ends removed
• 1 small red onion, chopped
• 2 T honey
• 1/2 cup red wine vinegar
• 1 cup marinara (I’ll admit, I used jarred)
• 6 large mint leaves, sliced into ribbons
• 6 basil leaves, sliced into ribbons
• salt and pepper to taste
• 1/2 cup toasted pinenuts
• 1 T grated Parmesan

Preparation

Step 1

Heat half of the olive oil on medium-high heat in a wide pan (I used a deep saute pan. Two batches may be necessary—do not crowd the eggplant.) Add the eggplant slices to the pan and brown evenly on both sides. It will soak up the oil as it cooks, so add the other half of the olive oil when you turn the slices. More oil—up to another 1/4 cup—may be needed.) Set aside the finished slices, leaving the oil in the pan.

When you’ve cooked all the eggplant, add the onion to the oil in the pan and sauté gently for two minutes, stirring frequently. Add the honey to the onions and stir together so the honey begins to bubble. Deglaze with the vinegar and let the mixture reduce by half. Add the marinara and stir to coat.

Return the eggplant to the pan and mix it in. Simmer on low for five minutes, so that the eggplant absorbs the flavor of the sauce. They will soften slightly. When the eggplant is cooked (taste a piece), remove the pan from the heat.

If you are serving immediately, continue with garnishing. Otherwise, let cool and refrigerate overnight.

To complete: add most of the mint and basil to the eggplant mixture and stir. Season with salt and pepper to taste. Place in a serving bowl and garnish with additional mint and basil, pine nuts, and parmesan. Serve with bread (toasted or just freshly sliced.)