1 medium eggplant, cut into thin rounds
2 tablespoons each sea salt and fennel seeds
3 tablespoons olive oil
¼ cup white wine or rice wine vinegar
extra virgin olive oil to top up jar
Preheat the oven to 180°C.
Place the eggplant rounds on a tea towel and sprinkle with sea salt. Leave for 30 minutes, then pat dry. Cut the rounds in half so that they become moon shaped.
Place the eggplant pieces and fennel seeds in a roasting dish and drizzle with the olive oil. Toss to combine, then bake for 20-30 minutes, or until the eggplant is tender. Set aside to cool. Place in a small sterilised glass jar then cover with vinegar and extra virgin olive oil. Seal the jar and refrigerate.