Title: Marinated Eggplant
Categories: Salad Ethnic Side Vegetable Lowfat
Yield: 4 Servings

2	lb	Eggplant, chopped
1/4	c	Vegetable stock
2		Tomatoes, chopped
2	tb	Tomato paste
1		Onion, chopped
2		Garlic cloves, minced
1/2	c	Celery, finely chopped
2	tb	Red wine vinegar
1/4	ts	Black pepper
1/4	ts	Fennel seeds
1	tb	Capers, chopped finely
1		Tomato, chopped
2	tb	Parsley, chopped

Sprinkle the chopped eggplant with salt to draw out the excess moisture, this will intensify its flavour. Drain in a colander for 20 minutes. rinse thoroughly & set aside.

Heat stock in a very large skillet over medium heat for 1 minute. Add the tomatoes, tomato paste, onion, garlic & celery & continue to heat for another 5 minutes.

Add the eggplant, red wine vinegar, pepper, fennel & capers. Cover & simmer for 20 minutes or until the eggplant is tender. Mix in the last chopped tomato. Cover & refrigerate for at least 1 hour. Serve garnished with parsley.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

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