John Myers
Ingredients for 4 servings:
- 3 eggplant(s)
- 3 tomatoes (plum tomatoes)
- 2 onions, sliced into rings
- 4 bay leaves, fresh if possible
- 150 ml olive oil
- 3 tbsp vinegar (red wine vinegar)
- 1 tbsp salt
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
eggplant in sauce
Wash the eggplants, remove the stems and ends, and cut into 2 cm thick slices. Sprinkle with salt and let stand for about 20 minutes. Then pat dry with kitchen paper. Heat 3 tablespoons of olive oil in a large pan. Fry the eggplant slices, one at a time, for about 4 minutes on each side until soft, adding a little of the remaining olive oil each time. Do not let them overbrown. Score the tomatoes (plum tomatoes are best), dip them briefly in boiling water, then peel off the skin and cut the tomatoes into small pieces. For the marinade, fry the sliced onions and bay leaves in a pan with olive oil over medium heat for about 10 minutes until soft. When the onions begin to brown slightly, stir in the red wine vinegar and remove the pan from the heat. Arrange the eggplants and diced tomatoes on a large platter and spread the onion marinade on top. Let stand for about 2 hours before serving. Ideal as a starter. Accompany with baguette and a light, fruity wine “que aproveche”, as we say in Spain.
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