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Brinjal and tomato salad

Recipe from: 11/14/2002 12:00:00 AM
Ingredients 12
Servings 5


  • 3
    aubergines, cubed
  • salt
  • 100
    olive oil
  • 1
    onion, sliced into rings
  • 1
    bunch celery with leaves, chopped
  • 500
    ripe plum tomatoes, peeled and chopped
  • 125
    red wine vinegar
  • 15
    white sugar
  • 15
  • freshly ground black pepper
  • extra sugar
  • 30
    chopped parsley


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.

Read more on: sauté  |  shallow-fry

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