MARINATED EGGPLANT

By dyannucci

amanda pomadori

- A WINE THAT HAS BRIGHT FRUIT, HIGH ACIDITY AND PAIRS WITH FISH, SHELLFISH, PORK, CHICKEN, SMOKED MEATS- AND ALL KINDS OF WEATHER

Ingredients

• ~ INGREDIENTS:
• 2 Eggplants,
• Peeled & Cut into 1/4 inch round slices
• 3 Cups Water
• 1 1/2 Cups White Wine Vinegar
• 1 TBS Minced Garlic
• 1 TSP Dried Oregano
• 1 1/2 Cups Olive Oil, Divided 1 cup and 1/2 cup
• ~ ACCOMPANIMENTS:
• Crusty Italian Bread
• Sundried Tomatoes, julianned
• Fresh Mozzarella, Thickly Sliced
• Fresh Basil, coarsely chopped

Preparation

Step 1

Toss the eggplant in 1/4 kosher salt and allow to drain in a
collander in the sink for about twox hours. Discard liquid.

Bring water and vinegar to a boil in a medium pot.
Add eggplant and boil, stirring occasionally until tender, two to three minutes.
Drain in a colander. Set a plate or a smaller sized bowl over the
eggplant and place a large, heavy can over the plate to act as a
weight. (I use a large can of whole peeled tomatoes). Continue to
drain, covered and chilled, 8-12 hours. Discard liquid in bowl.

Stir together eggplant, garlic, oregano, 1/2 tsp pepper and one
cup of olive oil in a bowl.
Transfer to a mason jar and pour remaining olive oil up to the top to
cover. Marinate at least four hours to marry flavors.