Grandma’s Eggplant

Instructions for preparing: Grandma’s Eggplant

Ingredients and amounts for 4 people
4 eggplants
5 tomatoes
2 onions
2 cloves garlic
1 tablespoon capers
1 tablespoon black olives
2 tablespoons olive oil
1 sprig of parsley
1 tablespoon wine vinegar
1 teaspoon sugar
Salt and pepper


Wash the eggplants and cut into fairly small cubes after removal of the central part rich seeds.
Let half an hour in salt on a plate tilted and with a weight on to make it lose its water.
Quickly rinse the eggplant cubes and dry.
In a saucepan, heat two tablespoons oil, add chopped onions and powdered garlic cloves.
When slightly golden add the diced eggplant, stir, add the fresh tomatoes seeded and cut into squares.
Add salt and pepper and cook for fifteen minutes, stirring frequently.
Add a sprig of parsley finely chopped, a tablespoon of capers, rinsed, squeezed and roughly chopped, black olives, vinegar and a teaspoon of sugar.
Cook well and try to verify that eggplants have a bittersweet taste.
If they were too sweet, add a splash of vinegar, if they were too sour a pinch of sugar.
A few minutes later withdrawn from the fire, go on a hot dish and serve immediately.

Difficulty: Low