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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This wonderful and flavorful dish is a great addition to any Shabbat or Yom Tov meal. Very quick to prepare, simply stick it in the fridge after sautéing for a few days to marinate, then enjoy this amazing dish!
1 eggplant, unpeeled
2 large onions, thinly sliced
1 red pepper, thinly sliced
4 cloves garlic, minced
1 cup vinegar
1 cup water
1/8 teaspoon crushed red pepper flakes
1/4 cup sugar
1/4 teaspoon salt
Wash eggplant well. Cut into half-inch rounds. Cut each slice in half. Sprinkle salt and set aside for half an hour. Rinse and pat dry.
Sauté eggplant slices in liberal amount of oil for 10-15 minutes until tender but not thoroughly cooked. Place eggplant in strainer.
Sauté onions and pepper until limp. Strain. Combine eggplant, onions, pepper and minced garlic. Place in large glass dish.
Combine ingredients for marinade and bring to a boil. Pour over eggplant.
Marinate for 48 hours prior to serving.
Photography by Tamara Friedman
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