Cooked Eggplant with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Preparation steps
1.
Rinse the eggplant, remove the ends and cut into cubes. Season with salt and pepper. Rinse the celery stalks and cut into 1/2-1 cm (approximately 1/4-1/3 inch) thick slices. Halve the tomatoes, remove the seeds and cut into bite-sized pieces. Peel the onion and cut in half. Finely dice. Cut the eggplant into cubes and rinse with cold water.
2.
Heat the oil in a pan and saute the vegetables for about 5 minutes. Pour in the vinegar and cook for another 3 minutes. Season with sugar and pepper. Chop the capers finely and mix in. Place the vegetables in a bowl and let sit in a bowl overnight. Garnish with basil and serve with bread.
