[Sca-cooks] What to do with soused eggplant

[David Friedman]

A while back I made the soused eggplant from al-Warraq--basically 
it's eggplant boiled in vinegar then stored in more vinegar. Supposed 
to keep for a year--and, not surprisingly, it's rather sour.

The question is what to do with it. I've tried rinsing before eating, 
but it's still very sour. Spread on a slice of bread, perhaps, to 
dilute the effect? Other suggestions? What does one do with pickled 
eggplant?
-- 
David/Cariadoc
www.daviddfriedman.com