Title: Marinated eggplant
 Categories: Salads, Italian, Side dish, Vegetables, Low-fat
      Yield: 4 Servings
 
      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