This recipe is a fantastic appetizer, cold lunch dish, or a snack when your feeling peckish.

Ingredients

• 3 quarts + 1/2 cup water
• 1 pound eggplant, cut into 1" cubes
• 1 pound small white mushrooms
• 1 cup olive oil
• 2 lemons, juiced
• 1 bay leaf
• 2 garlic cloves, chopped
• 1/4 cup red wine vinegar
• 7 whole peppercorns
• 1/2 tsp dried basil
• 1/2 tsp dried oregano, crumbled
• 1 tsp salt

Directions

1. Bring 3 quarts of water to a boil over high heat in a large pot.
2. Drop in the cubed eggplant, reduce the heat and simmer for 7 minutes.
3. Drain the eggplant and allow to cool.
4. In a skillet combine the 1/2 cup water, olive oil, lemon juice, vinegar, bay leaf, garlic, peppercorns, basil, oregano, and salt. Bring this mixture to a boil over medium heat.
5. Reduce the heat and simmer for 15 minutes.
6. Add the mushrooms and eggplant and simmer for 5 minutes, stirring to coat all sides.
7. Refrigerate for at least 1 hour before serving.

Note: This dish will keep in the refrigerator for up to 2 days.
The mushrooms and eggplant make an excellent addition to a Rustic Antipasto or White Bean and Tuna Salad.

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