Components
Deliberate, ½ ok
Tomates, ½ ok
Tomate, ½ ok
Celery, 2 sticks
Medium onion,1
Inexperienced bell pepper, 1
Purple bell pepper, 1/2
Zucchini, 2
Inexperienced olives, 100 g
olive oil, 1/2 cup
Wine vinegar, 1/4 cup
Sugar, 2 tablespoons
Salt and pepper to style
Preparation
– Reduce the eggplants into cubes
– Put the eggplant cubes with loads of coarse salt in a pasta strainer for quarter-hour.
– Wash and dry the eggplant cubes.
– Prepare dinner the eggplants in a pan with oil and water in equal components.
– Drain on paper.
– Reduce the onions into slices, the bell peppers into small squares, the zucchini into slices, and the celery into small items.
– Take away the pores and skin from the tomatoes and minimize them into cubes.
– Sauté the greens within the following order, bell peppers, onions, zucchini, celery and tomato.
– Salt and pepper
– Pit the olives and minimize them into halves
– Add the sugar, olives, eggplants and vinegar to the vegetable preparation.
– Prepare dinner for five minutes.
– Let cool.
– Retailer within the fridge and serve ideally the following day.
