Eggplant (Aubergine) Summer Salad
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
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
- Cut the eggplant into chunks, sprinkle with salt, and let stand 30 minutes; rinse under cold water and pat dry.
- In a saucepan, saute the onions in oil with the eggplant, about 10 minutes.
- Add the tomatoes, sugar, vinegar, and fennel and cook uncovered 10 minutes so juices evaporate; it should be crunchy.
- Add the capers and season with salt and pepper to taste.
- Chill several hours, toss with minced basil, and top with basil leaves.
- Drizzle with a tablespoon of olive oil, if desired.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0