Quote:
Originally Posted by desertblues
Since I've become a vegetarian I searched for recipies with eggplant, without it becoming too saturated with fat. This salad is one of my favorites. Hope you'll enjoy it. Excuse me for the use of measures, as I read a lot of English, but not many English cookbooks.
Sweet-sour eggplant salad;
Ingredients: 6 tablespoons olive-oil - 1 chopped onion - 2 mashed garlic cloves - 2 stalks of celery in small pieces - 1 lb eggplant (450 gram) - 1 lb tomatoes chopped up (can) - 4 tablespoons of chopped green olives- 2 tablespoons granulated sugar - half cup (100 ml) red wine vinegar - 2 tablespoons small capres- salt/pepper - leaf parshley to garnish.
Heat 2/3 of the olive-oil in a big skillet. Add onions, garlic, celery and stir-fry gently 3-4 minutes
Cut the eggplant in thick slices and again in four parts
Rest of the olive-oil in the skillet
Add the eggplant and stir-fry for 5 minutes till gold brown
Add tomatoes, olives and sugar: stir till sugar has dissolved
Add red wine vinegar, let it simmer on low heat till the sauce is thick and the eggplant soft (appr. 15 min.)
Add capres and salt/pepper.
It is best eaten the day after the preparation. Garnish with parsley.
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Ooh, that looks delicious!