Empty My Fridge
1 Minute
Ingredientes
- Eggplant · cubed1 lb
- Salt½ cdtas.
- Olive oil3 cdas.
- Onion · cubed8 oz
- Celery · sliced3 oz
- Green olive · pitted2 oz
- Caper2 oz
- Tomate · diced14 ½ oz
- Sugar2 cdas.
- Red wine vinegar4 cdas.
- Black pepper
- Parsley · chopped1 cda.
- Bread · toasted
Preparación
- Cube the eggplant and put it in a strainer. Sprinkle with 1/2 tsp salt, toss to coat evenly, and let it stand for 15 minutes. Pat dry with paper towel.
- Heat a large skillet over medium heat. Add the olive oil and onion and sauté for 4 minutes.
- Add the garlic and celery and sauté for 1-2 minutes until soft. Add the eggplant, raise the heat to medium-high, and sauté for 8-10 minutes until nicely browned.
- Stir in the olives and capers and sauté for 1 minute. Add the tomatoes, sugar and vinegar, and season with salt and pepper to taste. Stir well.
- Cover and simmer for 10 minutes. Stir in the chopped parsley and serve with toasted bread.
Resumido del vídeo de Seonkyoung Longest. Míralo para los detalles.
Más recetas con
CebollaTomatePanApioAceitunaBerenjenaAceituna verde
Cocina con lo que hay en tu nevera
Empty My Fridge te muestra las recetas que puedes hacer con lo que ya tienes y te avisa antes de que se estropee.