Eggplant balsamic antipasto

Ingredients for 1 servings:

• 350 g eggplant(s)
• 3 tbsp olive oil, maybe a little more
• 120 ml vegetable stock
• 120 ml balsamic vinegar, dark
• 2 tbsp honey
• 4 tbsp Crema di Balsamic vinegar
• 2 small chili peppers, fresh or dried
• 1 bay leaf, dried or fresh
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

also as a side dish to cheese, grilled food, suitable for buffets

Wash the eggplant and quarter it lengthwise. Remove the spongy parts and seeds and cut into pieces about 1 cm thick. Heat the olive oil in a pan over medium heat and fry the eggplant pieces for 5 minutes. Prepare the chili peppers and chop them finely. Add the remaining ingredients to the pan and cook uncovered for about 10 minutes. Stir occasionally. Season with salt and pepper to taste. Place the eggplant in a 250 ml twist-off jar, close the lid, and let it cool upright. The sealed jar will keep in the refrigerator for several weeks. Once opened, the contents should be consumed within a week.