Sweet and sour eggplant
Instructions
Wash the eggplant, slice them lengthwise, cut into cubes, season with salt and let stand for about 30 minutes.
FRY in hot oil, add sliced tomatoes, pitted olives and chopped Basil.
Combine sugar, vinegar and leave a few minutes on the fire.
Serve cold eggplant.
Ingredients and dosing for 4 persons
- 800 g of eggplant
- 4 tomatoes
- 150 g of green olives
- 2 tablespoons of sugar
- Basil
- Olive oil
- Wine vinegar
- Salt