Eggplant (aubergine) Casserole

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 .
• 2 wash and dice the eggplants and soak them in salted water for half an hour.
• 3 drain, dry and fry them in a little oil, until golden. keep the oil in the frying pan.
• 4 place on a kitchen paper/towel to drain completely, then place them on a serving dish.
• 5 go back to the oil and in the same pan fry the onions, add the tomatoesand the diced celery. season to taste.
• 6 cook for about 15 min, then add the olives, diced, the caper, vinegar and sugar.
• 7 cook for a further 10 min, stirring occasionally.
• 8 pour the sauce over the eggplant.