Brinjal and tomato salad

YOU
5 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

3.00 aubergine — cubed
0.00 salt
100.00 ml fresh chillies — 573
1.00 onion — sliced into rings
1.00 celery stalks — sliced
500.00 g plum tomatoes — ripe, peeled and chopped
125.00 ml vinegar — red wine
15.00 ml white sugar
15.00 ml capers
0.00 black pepper — freshly ground
0.00 sugar — extra
30.00 ml fresh parsley — chopped
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Method:

Sprinkle the brinjal cubes with salt and leave to drain.
Rinse and pat dry with paper towels.
Heat 30 ml of the olive oil and sauté the onion until tender.
Add the celery and sauté for another 5 minutes.
Add the tomatoes and simmer for 5 minutes.
Add the vinegar, sugar and capers.
Simmer until the tomatoes have dintegrated and a fragrant sauce has formed.
Meanwhile fry the brinjal cubes in the remaining oil until browned all over and done. Drain on paper towels.
Mix the brinjal cubes with the tomato sauce.
Season to taste with salt, pepper and extra sugar to taste.
Stir in the parsley.
Cool, preferably not in the fridge, and leave for about 2 days to allow the flavours to develop.
Chill until ready to serve.



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