Pickled Italian Eggplant

Instructions

1. In a small saucepan, heat the oil. Add the garlic and rosemary. Cook over low heat for 10 minutes. Add the peppers and cook for 5 minutes. Season with salt and pepper. Strain into a bowl. Set the peppers, oil and garlic aside. Compost the rosemary.
2. In another saucepan, place the whole eggplants. Add the reserved peppers and garlic, the balsamic vinegar, water, thyme, and bay leaves. Season with salt and pepper. Bring to a boil, reduce the heat and simmer for 40 minutes. Strain. Discard the liquid. Compost the thyme, garlic, and bay leaves. Let the eggplant cool.
3. On a work surface, cut the eggplant in half lengthwise, and then into cubes. Place the eggplants and peppers in a bowl. Drizzle with the reserved oil. Season with salt and pepper. Let cool. The marinated eggplant will keep for one week in an airtight container in the refrigerator. Before serving as an appetizer, bring the eggplant to room temperature.