- Large round eggplants 2
- Spring onion 1
- Pickled or salted capers 50 grams
- Garlic 1 clove
- Basil 1 sprig
- White wine vinegar
- Pitted black olives
- Extra virgin olive oil
- Salt • 1 kcal
Stewed eggplants are a nice and tasty side dish that will be particularly loved by the ones who like the queen of summer vegetables. To be enjoyed in this season, when they are at the maximum of taste and fragrance, eggplants made in this way are ideal to serve, hot or at room temperature, in combination with some meat or fish. The addition of white wine vinegar also gives character to the preparation by avoiding adding too much oil and therefore making it light and good for who is following a diet. So let’s see how to prepare stewed eggplants.
How to prepare stewed eggplants
Clean the spring onion and slice it thinly (1), then stew it in a large pan with a drizzle of oil and the clove of garlic, until it becomes very soft.
Wash the eggplants, peel them and cut them into thin wedges (2).
Put the eggplants into a saucepan (3) and let them brown slightly.
Pour in a drop of wine vinegar (4) and let it evaporate, then continue cooking for about 15 minutes, adding a little boiling water if necessary.
When the eggplants are soft, season with a pinch of salt and add the desalted capers and two tablespoons of pitted olives (5).
Finally flavor with a bit of chopped basil (6).
Transfer the stewed eggplants to a serving dish and serve (7). Excellent both hot and at room temperature.
Stewed eggplants can be preserved in the refrigerator for 1-2 days, covered with a sheet of plastic wrap or closed in a special airtight container.