Sunshine salad
Instructions
Peel the eggplant, add salt, let them do the water then rinse and dry it; cut into cubes and place in a bowl with a little olive oil on top.
Remove seeds and filaments with peppers, cut into thin slices and cover with these eggplants.
Cut the tomatoes into thin slices, removing the seeds and liquid and cover the peppers.
Above all put the stoned olives, and capers well washed and dried.
Sprinkle chopped red peppers, which have removed the pips.
Seasoned with an emulsion of olive oil, salt and pepper.
Mixed at the moment to go to the table.
You can dress this salad with half an hour to spare.
Ingredients and dosing for 4 persons
- 1 green pepper
- 1 red pepper
- 1 tomato
- 1 eggplant
- 100 g of green olives
- 30 g of capers
- 1 chili
- Olive oil
- Salt
- Pepper