Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Eggplant, chopped
1/4 c Vegetable stock
2 ea Tomatoes, chopped
2 tb Tomato paste
1 ea Onion, chopped
2 ea 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 ea 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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