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Recipe by
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.








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Step 1 of 11: Wash the eggplants and cut them into fairly small cubes after removing the central part rich in seeds
Step 2 of 11: Leave them for half an hour under salt in a tilted dish with a weight on top so they lose the bitter water
Step 3 of 11: Quickly rinse the eggplant cubes and dry them
Step 4 of 11: In a pan, heat two tablespoons of oil and add the thinly sliced onions and the whole garlic cloves
Step 5 of 11: 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
Step 6 of 11: Salt, pepper, and cook for a quarter of an hour, stirring frequently so they do not stick
Step 7 of 11: 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
Step 8 of 11: Let it flavor well and taste to check that the eggplants have a sweet-and-sour flavor
Step 9 of 11: If they are too sweet, add a splash of vinegar; if they are too tart, add a pinch of sugar
Step 10 of 11: After a few minutes, remove from the heat, transfer to a warm serving dish, and serve immediately
Step 11 of 11: Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC Trebbiano D'Abruzzo DOC Cirò Bianco DOC
In gray: not detected
In summary: Contains nickel
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.



