Susan Feniger's Street Food's Romanian Sweet and Sour Eggplant

Course Side Dishes Prep Time 1h Total Time 1 1/2h

Ingredients in this Recipe

1 (14.5 ounce) can whole peeled tomatoes, drained and roughly chopped
1/2 bunch fresh Italian parsley leaves and small stems, roughly chopped (1/4 cup)
1/2 cup extra virgin olive oil
1/2 cup packed dark brown sugar
1/2 teaspoon cayenne pepper
10 cloves garlic, peeled
2 bunches scallions, white and green parts, roughly chopped
2 large eggplants (about 2 pounds)
3 tablespoons plus 1/2 teaspoon kosher salt
3/4 cup cider vinegar
Canola oil

See Full Recipe at Serious Eats