Empty My Fridge
1 Minute
Ingredientes
- Eggplant · cubed1 lb
- Salt½ colher de chá
- Olive oil3 colheres de sopa
- Onion · cubed8 oz
- Celery · sliced3 oz
- Green olive · pitted2 oz
- Caper2 oz
- Tomate · diced14 ½ oz
- Sugar2 colheres de sopa
- Red wine vinegar4 colheres de sopa
- Black pepper
- Parsley · chopped1 colher de sopa
- Bread · toasted
Modo de preparo
- 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.
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