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Recipes Around the World International Vegetarian Union
Vegan Italian Recipes
Contributed by Vegetarians and Vegans from around the world
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Eggplant Marinara
From: Karen C. Greenlee Serving Size : 4

  • 1 one-pound eggplant -- cut into 3/4" chunks
  • 1/4 cup rice-wine vinegar
  • 1/4 cup chopped fresh basil leaves
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 clove garlic -- finely chopped
  • 1/4 cup golden raisins
  • 2 tablespoons drained chopped pimiento
  • 2 tablespoons pine nuts -- toasted
  • 2 tablespoons olive oil
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.