Start by washing and cutting the eggplant into cubes, salt and let them rest on a plate for approximately 30 min. Then pass them through water to remove excess salt and dry.
Meanwhile, fry the onion, celery and garlic for a few minutes to soften them. Remove from the pan and reserve. In the same oil, fry the aubergine cubes for approximately 5 minutes. Then incorporate the reserved vegetables and add the tomatoes, olives, capers and oregano leaves.
Let it cook over low heat for 20 minutes. Season with salt and pepper and add the sugar, vinegar and chopped parsley. Mix everything well together with the pine nuts.
Ingredients
Directions
Start by washing and cutting the eggplant into cubes, salt and let them rest on a plate for approximately 30 min. Then pass them through water to remove excess salt and dry.
Meanwhile, fry the onion, celery and garlic for a few minutes to soften them. Remove from the pan and reserve. In the same oil, fry the aubergine cubes for approximately 5 minutes. Then incorporate the reserved vegetables and add the tomatoes, olives, capers and oregano leaves.
Let it cook over low heat for 20 minutes. Season with salt and pepper and add the sugar, vinegar and chopped parsley. Mix everything well together with the pine nuts.
