[Sca-cooks] What to do with soused eggplant

[Sharon Palmer]

>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?
>--
Perhaps cut in little pieces and serve with beverages, like you would 
serve olives?
Ranvaig