Italian-style Liver with Eggplant

Name: Italian-style Liver with Eggplant
Total time: 50 min
Yield: 4
Cuisine: European, Italian, Mediterranean
Ingredients: 4 Tbsps olive oil; 1 onion (finely diced); 2 cloves garlic cloves (finely diced); 1 Eggplant (cut into 2 cm dice); 4 tomatoes (peeled, deseeded and roughly diced); 1 cup Sieved tomatoes (or passata); 2 Tbsps Golden raisins; 3 Tbsps Caper (from a jar); 8 slices Calf's liver (approx. 80 g each); 4 Tbsps Pine nuts; 0.333 cup black Olives; rosemary (to garnish)

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Health Score:

9,3 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Ingredients

for

servings

Ingredients: 4 Tbsps olive oil; 1 onion (finely diced); 2 cloves garlic cloves (finely diced); 1 Eggplant (cut into 2 cm dice); 4 tomatoes (peeled, deseeded and roughly diced); 1 cup Sieved tomatoes (or passata); 2 Tbsps Golden raisins; 3 Tbsps Caper (from a jar); 8 slices Calf's liver (approx. 80 g each); 4 Tbsps Pine nuts; 0.333 cup black Olives; rosemary (to garnish)

How healthy are the main ingredients?

tomato Pine nuts olive oil Olive raisins garlic clove

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Preparation steps

Heat 2 tbsp oil and fry the onions and garlic. Add the aubergine and fry briefly, then add the tomatoes, sieved tomatoes and raisins, and simmer gently for around 10 minutes. Add the capers and season to taste with salt and ground black pepper.

Brush the liver with the remaining oil and grill on the hot barbecue for around 2 minutes on each side, then season with a little salt and ground black pepper.

Arrange the aubergines and vegetables on plates. Place two slices of liver on each plate and sprinkle over pine nuts and olives. Serve garnished with rosemary, and with chunks of fresh baguette.