Sweet and sour eggplant

Sweet and sour eggplant 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Wash the eggplant, slice them lengthwise, cut into cubes, season with salt and let stand for about 30 minutes.

FRY in hot oil, add sliced tomatoes, pitted olives and chopped Basil.

Combine sugar, vinegar and leave a few minutes on the fire.

Serve cold eggplant.

Calories calculation

Wine vinegar (2)
Basil (10)
Eggplant (128)
Olive oil (700)
Green olives (177)
Tomatoes (64)
Salt (1)
Sugar (80)

Calories amount per person:

290

Ingredients and dosing for 4 persons

800 g of eggplant
4 tomatoes
150 g of green olives
2 tablespoons of sugar
Basil
Olive oil
Wine vinegar
Salt

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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