- Eggplant - 500 Grams
- Tomatoes - 250 Grams
- Onions - 200 Grams
- Zucchini - 200 Grams
- Celery - 150 Grams
- Green Olives - 100 Grams
- Olive Oil - 85 Grams
- Capers - 28 Grams
- Sugar - 21 Grams
- Vinegar - 40 Grams
- Raisins - 85 Grams
- Pine nuts - 50 Grams
- Salt, pepper, basil - 1 piece (to taste)
Wash vegetables, gently cut into cubes, cut olives in half, onion with straws. Stew the onions in a saucepan with butter, add salt and half of the vinegar, let it evaporate. Fry the eggplant, add salt, cook for several minutes, set aside. In a large frying pan fry celery and zucchini in oil. Add the peppers and capers. Add the onions, which are extinguished and tomatoes. Add the fried eggplant, water raisins and pine nuts soaked in water. Add to this sugar and vinegar, we check for taste, if necessary, salt and pepper. Add basil. Stir the vegetables until they are ready. Serve the dish chilled, if desired, you can lightly sprinkle with cocoa powder.
Servings: 4