| Servings |
Ingredients
- 1 piece Eggplant
- 4 pieces Tomato
- 4 cloves Garlic
- 5 tablespoons Sunflower oil
- 150 gram Green olives
- 3 tablespoons Vinegar
- 1 tablespoons Capers
- 1 piece Onion
- 1 bunch Parsley
Ingredients
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Instructions
- Heat the sunflower oil in a frying pan. Cut the eggplant into medium pieces. Fry the eggplant until brown.
- Cut the onion into half rings. Garlic in pieces. Add to the eggplant and fry for 2 minutes.
- Finely chop the parsley. Add olives, capers and parsley to the eggplant. Stir. Pour in the vinegar and cook over high heat until the vinegar has evaporated.
- Cut tomatoes into quarters. Cut the top of the tomato with a knife.
- Add the tomatoes. Add salt and pepper to taste. Simmer for 2 minutes.
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