in Italy

Eggplant vegetables

updated

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Ingredients for 2 servings:

  • 500 g eggplant(s)
  • 10 g capers
  • 8 black olives, pitted
  • 1 garlic clove(s)
  • ½ peperoncini or chili pepper
  • 2 sprigs of parsley
  • n. B. Salt
  • n. B. Pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Eggplant contour

Peel the eggplants and cut into approximately 1 cm cubes. Briefly soak the capers in cold water. Slice the olives. Finely chop the garlic clove, chili peppers, and parsley. Heat the olive oil in a saucepan and briefly sauté the garlic and chili peppers. Add the eggplant cubes, season with salt and pepper, and simmer covered for 15 minutes over medium heat, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan. Add the capers and olives and simmer for another 5 minutes. Finally, stir in the parsley and serve immediately while warm. A quick side dish to main courses.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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