Ingredients:
– 2 eggplants
– 3 paprikas (red, yellow and green)
– 2 onions
– Garlic
– Tomatoes
– Celery
– Green olives – 120 g
– Capers – 35 g
– Cedar nuts – 35 g
– Vinegar – 60 g
– Sugar – 35 g
– Tomato paste – 40 g
– Fresh basil
Preparation:
* cut eggplants into small cubes;
* generously add olive oil in a frying pan and fry eggplants until slightly golden;
* remove it with a slotted spoon into a plate with napkins and allow to cool off while any excess oil drips away;
* cut all the vegetables;
* combine vinegar, sugar and tomato paste and mix well;
* fry onion and garlic with a bit of olive oil until slightly golden;
* add celery and fry for a few mins;
* then go paprikas, fry for about 7 min all together;
* add tomatoes and fry under the lid for about 5 min;
* add a bit of salt, olives and capers and fry for some time;
* add cedar nuts, cover the pan with the lid again and fry for 5 min;
* add tomato, sugar, vinegar paste and mix everything well;
* add the cooked eggplant;
* in the end cut some fresh basil.
⚠️To give the flavors time to mingle, let it chill in the fridge for a couple of hours or ideally, a full day, before serving.
It’s best served at room temperature topping some crusty bread.
You will be in love with this savory, sweet, and sour taste!
Enjoy. Bon appétit.
🔵Links to the other videos :
Salad Niçoise
Greek Salad
Tabbouleh salad
Caesar salad
Caprese salad
Waldorf salad
Gavurdagi Salat
Music – O sole mio (it’s now or never) jack jezzro