Provence Rosé-Marinated Eggplant

Steps

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1. 1
   In a pot on the stove, combine the olive oil, vinegar and rosé wine, then add salt, black pepper, bay leaves, thyme, crushed garlic and honey. Bring to a boil over high heat.
   ▶ ≈2:07
2. 2
   Once boiling, stir to dissolve the salt, then reduce heat and let the mixture simmer for about 10 minutes while you prepare the eggplant.
   ▶ ≈3:02
3. 3
   Trim the ends off the eggplants and cut them into bite-sized chunks about 4-5cm. No peeling or salting needed. Cut them just before the marinade is ready, since cut eggplant browns quickly.
   ▶ ≈3:20
4. 4
   After the marinade has simmered for 10 minutes, add all the eggplant chunks and stir to combine. Gently simmer for 15-20 minutes on low heat (avoid a hard boil so the eggplant doesn't fall apart), turning the pieces every 5-10 minutes to cook evenly.
   ▶ ≈5:17
5. 5
   After 20 minutes the eggplant should be soft but still slightly firm. Use a slotted spoon to transfer the eggplant into a heatproof jar, then carefully pour in the hot marinade liquid as well.
   ▶ ≈6:17
6. 6
   Seal the jar tightly, let it cool at room temperature until lukewarm, then refrigerate for at least 24 hours before eating. It will keep well in the fridge for about a week to 10 days.
   ▶ ≈7:19
7. 7
   Enjoy the marinated eggplant on its own as an appetizer, as a side with grilled lamb, or as a flavorful addition inside a baguette sandwich.
   ▶ ≈8:37