Makes 4 first course servings.
This recipe is a nice addition to your file of first courses as it is delicious, easy to prepare and it keeps well. The mint really enhances the flavor. Serve it warm or at room temperature with crackers, toasted pita, or just plain.
- 1 medium eggplant, about 1 ¼ pounds
- Kosher salt
- ¼ cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 3 plum tomatoes, peeled, cored, seeded and coarsely chopped (See Note)
- ½ cup tightly packed flat leaf parsley, coarsely chopped
- 2 tablespoons seasoned rice vinegar
- ½ tablespoon sugar
- Freshly ground black pepper
- Leaves from 4 sprigs fresh mint, coarsely chopped
- Rinse the eggplant, pat dry, discard the stem and cut into ½ inch pieces. Scrape off as many seeds as you can. Place the cubed eggplant in a colander and sprinkle lightly with salt. Let drain for about 30 minutes. Squeeze gently and then pat dry with paper towels.
- Heat olive oil in a medium saucepan. Add the onion and garlic and cook over moderate heat, uncovered, stirring from time to time, until golden, about 8 minutes. Add eggplant and stir for a minute. Stir in tomatoes and cook covered over low heat, stirring from time to time until the eggplant is soft, about 15 minutes. Add parsley, vinegar and sugar.
- Season to taste with salt, pepper.
- At serving time add mint. If combined before, the mint loses its aroma.
To skin tomatoes, drop them into boiling water. Bring the water back to boil and drain. Core the tomatoes and slip off the skin. Cut the tomatoes in half widthwise and squeeze gently to remove the seeds. Some seeds will remain.