Eggplant was made for escabeche, a spicy, vibrantly-flavored side dish or appetizer served on toasted bread. The time and effort this dish requires are paid off in full Mediterranean flavor in this preserved spread. Fire-roasted peppers are diced and added to blanched eggplant and zucchini and vinegars. Italian parsley, fresh oregano, crushed garlic and chili oil are added before refrigerating for at least 6 hours. The flavors settle and are refreshing over the still-crisp vegetables, best served with one last hint of olive oil. Get the recipe for Chef John's Eggplant Escabeche.