1 onion, finely chopped
3 cloves of garlic, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons coriander
½ cup white vinegar
4 tablespoons sugar
olives, pitted and sliced
toasted pine nuts
Heat a pan over medium high heat.
Cut the eggplants into 3×3 cm cubes.
Add to the pan and sautee for 10 minutes along with the onions, garlic and quite a bit of olive oil.
Add the vinegar and sugar. As soon as it starts to become syrup like, add the aromatics and the tomatoes, which have also been cut into 2×2 cm cubes.
Simmer for a few minutes. Stir occasionally with a wooden spoon.
Season with salt and pepper to taste.
Add the capers, olives, cocoa powder and pine nuts.
Mix and serve.
This dish should taste somewhere between salty and sweet… A pinch of cocoa powder should be added at the very end. It will offer a very distinct, rich and intense flavor.
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