Today, along with a grilled eggplant, pepper, onion and garlic salad for the days ahead, I made two quarts of semi-preserved, semi-pickled eggplant antipasto. I heated some wine vinegar and tossed in some sweated rounds of eggplant and let that come back to heat and simmer a few minutes. I drained the eggplant and added slivered garlic and chopped cherry hot peppers, loaded the jars and topped them well with extra virgin olive oil. It already tastes quite good, but will improve as the days pass.
I foresee using this as a side dish, alone and mixed with other vegetables, in salads, on crusty bread and sandwiches and on pizza. What else, I wonder?
That's what I made today. Peace.