Eggplant (Aubergine) Casserole |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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My great-aunt used to do this during the war. Its a casserole which she used to say warms the hearts of tired soldiers. hope it works for you Ingredients:
600 g baby eggplants |
300 g tomatoes (peeled and diced) |
1 onion |
150 g green olives |
1 celery rib, par cooked |
1 teaspoon capers |
2 tablespoons oil |
5 tablespoons vinegar |
1 tablespoon sugar |
salt and pepper |
Directions:
1. wash and dice the eggplants and soak them in salted water for half an hour.
2. drain, dry and fry them in a little oil, until golden. keep the oil in the frying pan.
3. place on a kitchen paper/towel to drain completely, then place them on a serving dish.
4. go back to the oil and in the same pan fry the onions, add the tomatoesand the diced celery. season to taste.
5. cook for about 15 min, then add the olives, diced, the caper, vinegar and sugar.
6. cook for a further 10 min, stirring occasionally.
7. pour the sauce over the eggplant.
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