This is fantastic vegetable dish that can be served hot as a vegetable on the side of a roast beef or cold as a salad or even as a snack at the braai with some ciabatta or other crusty bread. It has such a great flavour a vegetarian would be happy with a bowl of it on it’s own. Give this a try, it’s a perfect summer, eat oudoors vegetable dish, kids who are not mad for vegetables will even enjoy it. (enough for 6 people)
What you need
2 large eggplants cut into small cubes
2 medium onions thinly sliced
4 celery sticks chopped
1 x tin chopped peeled tomatoes (400g)
about 100g or a handfull of bottled green olives
2 tablespoons capers
120ml white wine vinegar
2 tablespoons caster sugar
In a pan on a medium to high heat, add about 3 tablespoons olive oil add the eggplant cubes and cook until they are browned. remove from the pan leaving as much of the oil as possible and drain on kitchen paper.
To the same pan, add the onions and fry until they are browned and soft, this should take about 10-15 minutes. Now add the celery and cook for about another 4-5 minutes, add the tomatoes with their liquid, the vinegar, cater sugar, olives and capers, mix and allow to simmer for 5 minutes or so.
Finally add the eggplant to the mixture and simmer with the lid off for another 10 minutes, taste and season with pepper and salt.
Remove from the pan and allow to cool.
It is best to make this salad the day before and leave it in the fridge overnight before serving, the flavours all meld together beautifully.
Remove from the fridge an hour or so before serving if you are having it cold or pop in the micro for a few minutes if you are having it warm.