Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Grandma's Eggplants are a delicious and versatile side dish. The eggplants are baked and then seasoned with tomatoes, onions, garlic, capers, black olives, olive oil, parsley, wine vinegar, sugar, salt, and pepper. This dish is perfect as an accompaniment to meat, fish, or simply enjoyed on its own.
Wash the eggplants and cut them into fairly small cubes after removing the central part rich in seeds
Leave them for half an hour under salt in a tilted dish with a weight on top so they lose the bitter water
Quickly rinse the eggplant cubes and dry them
In a pan, heat two tablespoons of oil and add the thinly sliced onions and the whole garlic cloves
When they are lightly golden, remove the garlic and add the eggplant cubes, stir, and add the fresh tomatoes, seeded and cut into small squares
Salt, pepper, and cook for a quarter of an hour, stirring frequently so they do not stick
Add a bunch of finely chopped parsley, a tablespoon of washed, squeezed, and coarsely chopped capers, a tablespoon of pitted black olives cut into rings, a tablespoon of vinegar, and a teaspoon of sugar
Let it flavor well and taste to check that the eggplants have a sweet-and-sour flavor
If they are too sweet, add a splash of vinegar; if they are too tart, add a pinch of sugar
After a few minutes, remove from the heat, transfer to a warm serving dish, and serve immediately
Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC Trebbiano D'Abruzzo DOC Cirò Bianco DOC
Oven
Pan
Knife
Store in the refrigerator for up to 2-3 days
This recipe is typical of southern Italian cuisine
Italia
| Energy (kcal) | 339.36 |
| Carbohydrates (g) | 8.07 |
| of which sugars (g) | 8.02 |
| Fat (g) | 33.91 |
| of which saturates (g) | 4.75 |
| Protein (g) | 0.97 |
| Fibre (g) | 1.19 |
| Salt (g) | 0.24 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
