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● Marinated Eggplant
Melanzane Marinate

2 medium eggplants, cut into 1⁄8-inch-thick slices
salt
1⁄2 cup white wine vinegar
4 cloves garlic, minced
1⁄2 bunch parsley, leaves only, finely chopped
1⁄2 bunch basil, leaves only, finely chopped
2 teaspoons red pepper flakes
extra-virgin olive oil for drizzling

Place the eggplant slices in a colander over a bowl, and sprinkle generously with salt. Set aside for 30 minutes to allow the bitter juices to drain out. Transfer the eggplant to a nonstick skillet over medium heat and dry-cook for 5 minutes, turning once. Pour in the vinegar and cook until the eggplant is soft, about 10 minutes, turning once. Meanwhile, in a bowl, combine the garlic, parsley, basil and red pepper flakes. Put some eggplant in a jar, cover with some of the herb mixture, sprinkle with salt, and drizzle with olive oil. Repeat with another layer of eggplant, herbs, salt and olive oil and continue until all the eggplant has been used. Finish with a drizzle of olive oil. The eggplant can be consumed the same day or stored in a tightly closed jar in a cool, dark place for several months. ● Serves 8

Wine Suggestion: Juicy medium-bodied red

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