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Eggplant Marinara


one-pound eggplant --cut into 3/4" chunks
1/4 cup
rice-wine vinegar
1/4 cup
chopped freshbasil leaves
1 tsp
dried oreganoleaves
1/2 tsp
1/2 tsp
ground blackpepper
1/2 tsp
1 clove
Garlic --finely chopped
1/4 cup
golden raisins
2 tbs
drained choppedpimiento
2 tbs
pine nuts-- toasted
2 tbs
olive oil
Serving Size : 4


Several hours or day before serving, prepare eggplant:
In large deep skillet or 5-quart saucepot heat 1 inch water to boiling.
Add eggplant, cover, and simmer 5 minutes.
Drain eggplant in colander.

In medium-size bowl, whisk together vinegar, basil, oregano, sugar, pepper, salt, and garlic.
Stir in eggplant; cover and refrigerate at least 2 hours or overnight, stirring occasionally.

About 1 hour before serving, add raisins, pimiento, pine nuts, and oil to eggplant mixture.
Cover and set aside, stirring occasionally; serve at room temperature.

Recipe group: Lunch,Starter,Bread.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe from Karen C. Greenlee - was inserted by Renato Pichler / 2002-04-30 22:26:37

This is a recipe from the European Vegetarian Union database (
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