A traditional side dish with eggplants and vegetables in sweet and sour sauce.
Ingredients:
2 medium eggplants, diced
2 celery stalks, chopped
1 red onion
3 ripe peeled tomatoes
100 g pitted green olives
50 g salted capers, rinsed
3 tablespoons white wine vinegar
2 tablespoons sugar
Sette Templi extra virgin olive oil as needed
Salt as needed
Preparation:
Fry the eggplants in plenty of Sette Templi oil until golden, then drain on paper towels.
In another pan, sauté the onion and celery with a drizzle of oil.
Add the tomatoes, olives, and capers, cook for 10 minutes.
Add eggplants, sugar, and vinegar, mix well and let it flavor for a few minutes.
Let cool, then serve at room temperature with a drizzle of raw extra virgin olive oil.
