Chop one eggplant, put it in a strainer and add salt. After 1 hour, fry it in olive oil. Take out the eggplant and add chopped celery, capers, pine nuts and green olives. When the celery is soft add 5 tablespoons of white vinegar and 1 tablespoon of sugar. Return the eggplant to the pan and mix everything together.
It's best eaten cold.
Mangiata proprio ieri, domani la rifaccio *___*
ReplyDeleteMoz-