BRINJAL OR EGGPLANT MARINARA
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Dried basil||1⁄2 Teaspoon|
|Oil||3⁄4 Cup (12 tbs)|
Boil eggplant in salted water for 5 minutes then slip skins off and cut in 1 inch cubes.
Mix herbs, vinegar minced garlic and seasonings together and pour over the eggplant.
Toss gently and stand to marinate for 8 hours.
Stir in oil and serve.
This will keep in the refrigerator for a week.