Name: Sweet and sour Eggplants
Ingredients: Eggplants: 3; Tomato puree: 5 oz; Peeled Almonds: 1 ½ oz; Vegetable oil for frying; A handful of basil leaves; Vinegar: 3 tbs; Sugar: 2 tbs; Salt: to taste

Ingredients

3 Eggplants

Medium size

5 oz Tomato puree

1 ½ oz Peeled Almonds

Vegetable oil for frying

A handful of basil leaves

for garnish

3 tbs Vinegar

2 tbs Sugar

to taste Salt

Directions

Another recipe from our amazing Facebook group, a big thanks to our contributor Loredana Mattaliano! If you are an Eggplants lover, don’t miss this delicious sweet and sour recipe from Sicily – simpler than Caponata, but equally tempting!

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Steps

1 Done	Cut the eggplants in large and transversal chunks. In a big bowl put the eggplants and sprinkle a good handful of salt to let them lose the bitterness. Leave them for about 10 mins.
2 Done	Then rinse with some water and dab with some kitchen paper.
3 Done	In a glass put 3 or 4 tablespoons of vinegar and 2 tablespoons of sugar and stir it until the sugar dissolve. The quantity of vinegar may vary, it depends on its intensity. Taste it and decide. Put it aside for a moment.
4 Done	You may use a fry pan or the oven. In the frying pan, medium heat, stir it and toast them a bit. Then, when they cool down, crush them roughly with a mortar or blender. Put them aside for a moment.
5 Done	Fry the eggplants in a pan with some corn oil at medium heat. Then put them in a colander to let the oil drain. Put them aside for a moment.
6 Done	In the same frying pan, take away the seed oil and put a bit of tomato puree just to give it some colour and let it cook for 1 or 2 minutes.
7 Done	Pour your mix of vinegar and sugar (sweet and sour) and higher the heat a bit to let the alcohol evaporate (about 1 minute).
8 Done	Then lower the heat and put the fried eggplants and let them cook for 1 or 2 minutes more.
9 Done	Put your eggplants in a platter and when they are cooled down, sprinkle the chopped toasted almonds. Put in the refrigerator for 1 hour before serving.
10 Done	Take it off the refrigerator and serve it as an appetizer or side dish. It can be kept in a sealed container in a refrigerator for two or three days.