This is my aunt Marta's recipe. I don't think I have ever been to a meal at her house when this mystifyingly addictive pickled egglant wasn't placed in a small bowl at the table. Usually, mid-meal, she has to get up and replenish the dish. <br /> <br />It brightens up any repast-- chicken, meat or fish-- and added to rice or pasta it can become a meal unto itself. The technique, simply boiling the eggplant in pure apple cider, has aways seemed counterintuitive, but trust me, it works. I hope you enjoy it.

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