Marinated Eggplant Recipe

Ingredients

• 2 medium eggplant ( (about 1 1/3 pounds or 600 grams) )
• salt
• 3/4 cup extra virgin olive oil
• 1 onions (sliced thinly)
• 2 cloves garlic (finely chopped)
• 1 teaspoon dried oregano
• 1/4 cup red wine vinegar
• 3 tablespoons chopped flat leaf parsley
• salt and freshly ground pepper (if needed)

Instructions

1. 1

   Peel the eggplant and cut it into 2cm (3/4in) chunks. If the skin is tender, it can be left on.

2. 2

   Bring a large pot of salted water to a boil. Add the eggplant and return the water to a gentle simmer. Cook for 2–3 minutes, pressing the pieces down with a spoon as they float, until just tender but not mushy.

3. 3

   Drain well and transfer the eggplant to a large flat platter. Spread out so that the eggplant begins to cool.

4. 4

   In a frying pan, warm the oil over medium-low heat.

5. 5

   Add the sliced onion, garlic and dried oregano and fry gently until softened and aromatic. Cook long and slow for 15 minutes or until the onion is translucent.

6. 6

   Add the red wine vinegar. Stir well.

7. 7

   Pour mixture over cooked eggplant along with parsley and toss gently.

8. 8

   Taste to check seasoning.

9. 9

   Allow to stand a least an hour before serving but best made the day before.

10. 10

    Keeps well in the refrigerator for two days.