Vegetable Snack with Eggplant and Olives Recipe
Vegetable appetizer with eggplant, tomatoes and green olives! Good for a snack with bread or dried slices of bread, and as a vegetable addition to the main dishes!
Cook Time
30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the eggplant into small cubes. Put in a deep container, pour salted, cold water and leave for 30 minutes. Then drain the water, wash the eggplant and let the excess liquid drain.
  2. Finely chop the onion.
  3. In a frying pan, heat a small amount of vegetable oil and fry the onion on a low heat until Golden.
  4. Add finely chopped sweet pepper. Fry everything together until the pepper is soft.
  5. Then add the eggplant, stir and simmer under the lid for 8-10 minutes, stirring occasionally.
  6. Cut tomatoes into small pieces and olives into rings.
  7. Add tomatoes to the pan with the vegetables and simmer all together for 8-10 minutes, do not forget to mix.
  8. Then add the olives. Stir.
  9. Season with salt and pepper mixture to taste, add Basil. Stir and simmer all together for 3-4 minutes.
  10. Then add the chopped parsley, mix and remove from the heat.
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