Italian eggplant salad. It is very fresh and flavorful, with a mix of eggplant, celery, tomato, olives, and capers. It’s perfect to eat on its own or as a side dish. Prepare it, it’s very delicious.
Cut the eggplants into 2 cm cubes. Sprinkle with salt and let rest for an hour. Then rinse thoroughly with water to remove the bitterness, and let drain.
In a heavy-bottomed pot, fry the onion with a little oil until golden. Then add the garlic to brown as well.
Add the tomatoes, celery, vinegar, sugar, olives, capers, pepper, and a little salt, and let simmer on low heat for 20 minutes.
Dry the eggplants and fry them in plenty of hot oil until golden. Drain and remove excess fat.
Add to the tomato sauce.
Let cook on low heat for another 15 minutes, stirring occasionally with a wooden spoon.
Let cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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