Recipe courtesy of Paul Benallick, Executive Chef, Steakfrites.
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ingredients
¼
cup balsamic vinegar
¼
cup red wine vinegar
¼
cup white wine vinegar
3
cup olive oil
½
cup honey
1
onion, sliced
4
piece star anise
4
garlic, cloves
4
bay leaf
1
cinnamon, stick
2
large eggplant, cut into ¼-inch strips
4
tomato, deseeded, cut into ¼-inch strips
salt, to taste
pepper, to taste
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directions
Step 1
Place the vinegars, olive oil, honey, onions, garlic, star anise, bay leaves and cinnamon stick in a shallow pot. Bring to a simmer and cook for 15 minutes. Season to taste. Add eggplant slices and cook for 5 minutes or until just tender. Add tomatoes. Remove from heat. Let cool to room temperature. Store in an air tight container for up to 2 weeks in the refrigerator.