preserved eggplant with olives, capers and parsley

melanzane saporite

MAKES: Makes 1 pint

Silken preserved eggplant flavored with capers, olives, and garlic makes a robust appetizer straight from the jar.

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Ingredients

2 Japanese eggplants (3/4 pound), cut crosswise into 1/2-inch rounds
2 tablespoons fine sea salt
1 cup water
3/4 cup white wine vinegar (7 percent acidity)
1/4 cup dry white wine
2 teaspoons whole coriander seeds
1 garlic clove, gently smashed and peeled
10 pitted green olives
2 teaspoons salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
3 tablespoons flat-leaf parsley leaves
1 fresh arbol or small serrano chile
About 1 cup extra-virgin olive oil

Instructions

Put eggplant pieces in a colander set over a bowl. Sprinkle with 1 tablespoon salt. Fill a bowl, slightly smaller than colander, with water and place bowl on top of eggplant. Let eggplant stand, covered, at room temperature for 6 hours. (Eggplant will turn brown.) Discard liquid in bowl.

Gently squeeze out any excess water from eggplant. In a large saucepan, combine eggplant, remaining tablespoon salt, 1 cup water, vinegar, wine, coriander and garlic; bring mixture to a boil and cook, stirring occasionally, 5 minutes. Meanwhile, line a baking sheet with paper towels.

Drain eggplant slices; discard brine. Transfer slices to prepared baking sheet and let drain and cool to room temperature. Meanwhile, finely chop together olives, capers, parsley and chile.

Layer eggplant slices and olive mixture in a clean, dry 1-pint jar, or other container, with a tight-fitting lid. Add just enough oil to cover eggplant, and secure with lid. Preserved eggplant keeps, chilled, for 2 weeks. Bring to room temperature before serving.

August 2010