5 pt Water
1-1/2 lb Aubergines, unpeeled, cut Into 1-inch cubes
3 tablespoon Wine vinegar
1/2 teaspoon Finely chopped garlic
10 Basil leaves
1/2 teaspoon Dried oregano, crumbled
1/2 teaspoon Salt
1 pn Coarsely ground black pepper
3 tablespoon Olive oil
2-1/2 teaspoon Drained capers
Yield: 1 Pint
Bring the water to a bubbling boil over a high heat in a large saucepan or soup pot. Drop in the cubed aubergine, reduce the heat and simmer uncovered for 10 minutes, or until the aubergine offers only the slightest resistance when a cube is pierced with the tip of a sharp knive. Drain the cubes in a large sieve or colander and pat them dry with kitchen paper. Mix the vinegar, garlic, basil(chopped), oregano, salt and pepper together in a large serving bowl, add the aubergine cubes and toss them gently until they are coated with vinegar and herbs. Marinate in the refrigerator for about 1 hour. Just before serving, toss the aubergine with olive oil and sprinkle it with capers.