Spicy Marinated Eggplant

Ingredients
2 medium eggplants – cut into 1/4 cm slices
1/2 cup white wine vinegar
4 medium garlic cloves – minced
3 tbsp parsley leaves – finely chopped
12 basil leaves – finely chopped
1 small red chilli pepper – finely diced
Extra virgin olive oil for drizzling

Place the eggplants slices in a colander over a bowl and sprinkle with salt.  Set aside for 30 minutes for the bitter juices to drain out. Rinse under cold water then dry with paper towels. Transfer the eggplant to a non-stick fry pan over a medium and DRY cook for 5 minutes turning once.  Pour in the vinegar and cook until the eggplant is soft, about 6 minutes, turning once.

Meanwhile, in a bowl combine the garlic, parsley, basil and chilli.  Put some of the cooked  eggplant in a jar and cover with some of the herb mixture.  Sprinkle with salt and drizzle with olive oil – repeat with another layer of eggplant, herb mixture, salt and olive oil until all the ingredients are used; complete with a drizzle of olive oil. This may be consumed the same day or stored in a tightly closed jar in a cool dark place for a period of four months.

Serves 4

Degree of Difficulty 1