- eggplant - 1 piece ((about 450 g) cut across into 8 slices)
- clove garlic - 1 piece
- sugar - 1 st. a spoon
- wine vinegar - 3 st. spoons
- red pepper flakes - 1/4 teaspoons
- raisins - 2 items. spoons
- capers - 1 st. a spoon
- olives - 4 Pieces (pitted, large-sliced)
- olive oil - 1/4 cup
Sprinkle aubergine slices with salt, put in a colander over a bowl and let stand for 30 minutes. Rinse the eggplant and dry it. In a small saucepan on medium heat, combine shallots, garlic, sugar, vinegar, red pepper and 3 tablespoons of water. Bring to a boil, cook for 1 minute and remove from heat. Add raisins, capers, olives and 1/4 cup olive oil, cool to room temperature. Heat the grill to a high temperature and grease the grate with vegetable oil. Lubricate the eggplant with the remaining 4 teaspoons of olive oil. Fry the eggplant for about 10 minutes. Arrange the aubergines on a plate and put a spoonful of onion mixture on top. Cool to room temperature and serve.
Servings: 4