Italian salad of eggplant. It is very fresh and tasty, it has a mixture of eggplant, celery, tomato, olives and capers. It is perfect for eating alone or as a side dish. Prepare it is very rich.
The aubergines are cut into 2 cm cubes. Sprinkle with salt and let stand for one hour. Then rinse with plenty of water to remove the bitter, and let it drain
In a heavy-bottomed pot, fry the onion with a little oil until browned. Then put the garlic to brown also.
Add the tomatoes, celery, vinegar, sugar, olives, capers, pepper and little salt, and cook over low heat for 20 minutes.
The aubergines are dried and fried in enough hot oil until brown. They drain and the surplus fat is removed. Toss the tomato sauce.
They are left to cook on low heat for another 15 minutes, stirring the sauce from time to time with a wooden spoon.
Let it cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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