Eggplant Vegetable

Ingredients

• 800 g eggplants
• 1 vegetable onion
• 4 celery stalks
• 6 tomatoes
• 100 ml olive oil
• 60 ml White wine vinegar
• 2 tbsp sugar
• 40 g capers
• Pepper
• Basil

Instructions

1. 1.

   Wash the eggplants, trim ends, dice and salt. Wash celery stalks, cut into 0.5-1 cm thick slices. Halve tomatoes, remove seeds, cut into bite-sized pieces. Peel onion, halve, finely dice. Rinse eggplant cubes in cold water and drain.

2. 2.

   Heat oil in a pan and sauté vegetables for about 5 minutes, pour in vinegar, continue cooking for another 3 minutes, season with sugar and pepper. Finely chop capers and fold in. Transfer the mixture to a bowl, cover and let sit overnight. Serve garnished with basil over bread.