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Browse Recipes By:  Cuisine  Main Ingredient  Dish  Drinks / Cocktails       Print version  •  eMail recipe  •  Write review  •  Not rated   Marinated Eggplant (Melanzane Marinate) What You Need: 3 quarts water 1 to 1½ pounds eggplant, unpeeled, cut into 1-inch cubes (about 6 cups) ¼ cup wine vinegar ½ teaspoon finely chopped garlic ½ teaspoon dried basil, crumbled ½ teaspoon dried oregano, crumbled ½ teaspoon salt 1/8 teaspoon coarsely ground black pepper ¼ cup olive oil 1 tablespoon drained capers How To Cook: 1. Bring the water to a bubbling boil over high heat in a large saucepan or soup pot. 2. Drop in the cubed eggplant, reduce the heat and simmer uncovered for 10 minutes, or until the eggplant offers only the slightest resistance when a cube is pierced with the tip of a sharp knife. 3. Drain the cubes in a large sieve or colander and pat them dry with paper towels. 4. Mix the vinegar, garlic, basil, oregano, salt and pepper together in a large serving bowl, add the eggplant cubes and toss them gently until they are coated with vinegar and herbs. 5. Marinate in the refrigerator for about 1 hour. Just before serving, toss the eggplant with olive oil and sprinkle it with capers.   Serving Size: about 4 cups  This recipe is also available in: Cuisine » Europe » Italy Main Ingredient » Vegetables » Eggplants Dish » Marinades & Pickles   All Easy Recipes    Web

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