Grandma's Eggplants are a delicious and versatile side dish. The eggplants are cooked in the oven and then seasoned with tomatoes, onions, garlic, capers, black olives, olive oil, parsley, wine vinegar, sugar, salt and pepper. This dish is perfect as an accompaniment for meats, fish, or simply enjoyed on its own.
Wash the eggplants and cut them into fairly small cubes, removing the central part that is rich in seeds
Let them sit salted for half an hour on a sloped plate with a weight on top so they lose the bitter liquid
Quickly rinse the eggplant cubes and dry them
In a pan heat two tablespoons of oil, add the onions thinly sliced and the whole garlic cloves
When they are lightly golden remove the garlic and add the eggplant cubes, stirring; add the fresh tomatoes, seeded and cut into small squares
Season with salt and pepper and cook for a quarter of an hour, stirring frequently so they don't stick
Add a bunch of finely chopped parsley, one tablespoon of capers (washed, drained and coarsely chopped), one tablespoon of pitted black olives sliced into rounds, one tablespoon of vinegar and one teaspoon of sugar
Let the flavors meld well and taste to check that the eggplants have a sweet-and-sour flavor
If they are too sweet add a splash of vinegar; if they are too sour add a pinch of sugar
After a few minutes remove from the heat, transfer to a warm serving plate and serve immediately
Pairing wines: Riviera Ligure Di Ponente Vermentino DOC, Trebbiano D'Abruzzo DOC, Cirò Bianco DOC
Oven
Pan
Knife
Store in the refrigerator for up to 2-3 days
This recipe is typical of Southern Italian cuisine
Italy
| Energy (kcal) | 41.87 |
| Carbohydrates (g) | 4.18 |
| of which Sugars (g) | 4.18 |
| Fat (g) | 2.07 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 1.04 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.02 |
