Eggplants in Sweet and Sour Sauce
⏳ Time
35 minutes + 1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
Eggplants in Sweet and Sour Sauce
Ingredients
- Eggplants - 28.2 oz
- Olives stuffed with lemon - 3.5 oz
- Capers - 0.9 oz
- Celery stalk - 1 piece
- Onion - 1 piece
- Vinegar essence - 8 tablespoons
- Baking Tomatoes - 14.1 oz
- Sugar - 2 tablespoons
- Basil - to taste
- Pistachios - 1 tablespoon
- Raisins - 1 tablespoon
- Olive Oil - 7 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Sprinkle the eggplants with salt. Leave for an hour to remove bitterness.
Step 2
In a frying pan, pour in a few tablespoons of olive oil and sauté the onion and celery until translucent.
Step 3
Add capers, pine nuts, raisins, and tomatoes. Season with salt and pepper, and simmer for 15 minutes.
Step 4
Cut the eggplants into cubes and fry them in olive oil in another pan, then mix them with the onion and celery, stirring gently for 2-3 minutes over low heat.
Step 5
Without removing from heat, add sugar and vinegar.
Step 6
When the vinegar has almost completely evaporated, remove from heat and let cool.
Step 7
Serve cold as an appetizer, garnished with basil leaves.
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