Mediterranean Pan‑Cooked Vegetables

Ingredients

• 4 stalks celery
• 2 Eggplants
• 1 onion
• 1 Garlic clove
• 4 tomatoes
• 80 g black olives (pitted)
• 2 tbsp capers
• 6 tbsp Olive oil
• 2 tbsp white balsamic vinegar
• 1 tsp liquid honey
• 1 pinch chili flakes
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, trim and slice the celery. Wash, trim and dice the eggplants. Peel and finely dice the onion and garlic. Blanch the tomatoes, cool, peel, quarter, deseed and chop. Roughly chop the olives. Drain the capers well.

2. 2.

   Brown the eggplants in a hot pan with 2 tbsp oil until golden brown. Remove and place in a bowl. Add another 2 tbsp oil to the pan and sauté the celery with onion and garlic for 2–3 minutes. Mix in the tomatoes, capers and olives with the eggplants. Add vinegar, honey, remaining oil and chili flakes; season with salt and pepper and let rest about 10 minutes.

3. 3.

   Taste before serving and serve in glasses if desired. Serve with white bread.