EGGPLANT****Eggplant with Vinegar and Herbs

By Unblond1

I liked this as a side but it's a bit on the sweet side - reduce sugar by half.

Ingredients

• 4 servings
• Small eggplant to equal one pound
• salt & pepper, to taste
• 1/4 cup EVOO
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint

Details

Servings 4

Preparation

Step 1

1 Trim the tops and bottoms of the eggplants. Cut the eggplants into 1-inch pieces. (If you think they may be bitter, place the pieces in a colander, sprinkling each layer with salt. Place the colander over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and pat the pieces dry with paper towels.)

2 Line a tray with paper towels. Heat the oil in a large skillet over medium heat. Add the eggplant pieces and cook, stirring frequently, until browned, about 15 minutes. With a slotted spoon, transfer the eggplant to the paper towels to drain.

3 Remove the skillet from the heat and carefully pour off any remaining oil. Carefully wipe out the skillet with paper towels. 

4 Place the skillet over medium heat and add the vinegar and sugar. Stir until the sugar is dissolved. Return all of the eggplant to the skillet and cook, stirring, until the liquid is absorbed, about 5 minutes. 

5 Transfer the eggplant to a serving dish and sprinkle with the parsley and mint. Let cool. Serve at room temperature.