Immersed in oil, the preserved eggplant can easily be kept for 2 weeks. It will, however, become more oily but the flavour will be more intense!
Cut the eggplants into slices approx.
Stir the honey through the vinegar. Beat in a trickle of olive oil until the dressing thickens. Season with salt and pepper. Halve the capsicum, remove the seeds and finely chop. Stir two-thirds of the mint through the dressing. Stir the dressing into the eggplant and leave to stand for at least 30 minutes.
Before serving, heat the grill pan. Grill the bread slices on both sides until brown. Trickle with olive oil and rub the garlic clove on the bread. Cover with a few eggplant slices. Garnish with the fresh mint and freshly ground pepper and serve with the remaining eggplant.
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