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Epicurious

Marinated Eggplant

4.2

(28)

This recipe was passed down to food editor Gina Marie Miraglia Eriquez via in-laws and aunts from Calabria, Italy, to Brooklyn. In this savory starter, sticks of eggplant readily soak up a garlicky oil- and-vinegar marinade and soften, making them an ideal topping for crusty bread. Although her great-aunt used to make and jar vats of this antipasto, Miraglia Eriquez now prepares and refrigerates smaller batches. You'll always be glad to have some on hand.

Cooks’ note:

Marinated eggplant keeps, chilled, 1 month.

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