Eggplant (Aubergine) Summer Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I used fennel it this for a more interesting flavour, but celery works well too. Ingredients:
2 medium eggplants |
1 red onion, chopped |
2 tablespoons olive oil |
6 roma tomatoes, diced |
1 tablespoon sugar |
2 tablespoons wine vinegar or 2 tablespoons part balsamic vinegar |
1 stalk fennel or 1 stalk celery, chopped |
3 tablespoons capers, rinsed and drained |
salt and pepper |
3 tablespoons minced basil leaves |
Directions:
1. Cut the eggplant into chunks, sprinkle with salt, and let stand 30 minutes; rinse under cold water and pat dry.
2. In a saucepan, saute the onions in oil with the eggplant, about 10 minutes.
3. Add the tomatoes, sugar, vinegar, and fennel and cook uncovered 10 minutes so juices evaporate; it should be crunchy.
4. Add the capers and season with salt and pepper to taste.
5. Chill several hours, toss with minced basil, and top with basil leaves.
6. Drizzle with a tablespoon of olive oil, if desired.
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