Grandma's eggplant
Instructions
Wash the eggplants and cut into fairly small cubes after eliminating the central part full of seeds.
Let them half an hour in salt in a plate tilted and with a weight above because bitter water loss.
Rinse Eggplant cubes quickly and dry.
In a pan heat two tablespoons of olive oil, add the chopped onions and the garlic.
When they are lightly browned remove garlic and add the diced eggplant, stir, add the fresh tomatoes deprived of seeds and cut into squares.
Add salt and pepper and cook for a quarter of an hour stirring often because it doesn't stick.
Add a sprig of parsley, finely chopped 1 tablespoon capers, washed and coarsely chopped, squeezed one of olives pitted and sliced, one of vinegar and a teaspoon of sugar.
Let season well and try to make sure that the eggplants have a bittersweet taste.
If they were too sweet, add a splash of vinegar, if they were too agre a pinch of sugar.
A few minutes later withdrawn from the fire, passed on a hot serving dish and serve immediately.
Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC, Trebbiano d'Abruzzo DOC Cirò Bianco DOC.
