3/4 lb (340 g) small eggplants, cut into 1/2-inch (1 cm) thick wedges

1/2 cup (125 ml) water

3 tbsp (45 ml) white balsamic vinegar

1/2 tsp salt

1 clove garlic, halved

1 small bird’s eye pepper, seeded and thinly sliced

1 bay leaf

1 pinch crushed fennel seeds

1 pinch dried oregano

Preheat the grill, setting the burners to high. Oil the grate.

Grill the eggplants for about 1 minute on each side or until browned. Set aside in a glass dish.

In a small saucepan over high heat, bring the remaining ingredients to a boil. Pour the hot mixture over the eggplants. Let marinate for 1 hour at room temperature.

Drain the eggplant and pat dry. Delicious in our harvest vegetable naan bread.

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