Zucchini and eggplant salad

Instructions

1. Rinse and cube the eggplant. Sprinkle it lightly with salt and let all the bitter liquid drain away for 20 minutes. Fry in the 2/3 of olive oil.
2. Finely dice the onion and celery. Saute them in the bit of olive oil and then add the zucchini and cook until brown. Add the raisins, capers, pine nuts and olives. Then add the crushed tomatoes and fried eggplant and season with salt and pepper.
3. Let everything cook for a few minutes. Add the vinegar, sugar and the whole whole pistachios and hand-torn basil.

• Servings : 4
• Ready in : 15 Minutes
• Course : Appetizers
• Recipe Type : 90 day diet, Appetizers, Salads, Vegetables and site dishes
• Ingredient : Basil, Capers, Caster sugar, Celery stalk, Celery stalk leaves, Eggplant, Ground black pepper, Olive oil, Olives, Onion, Pine nuts, Pistachios, Raisins, Salt, Sugar, Tomatoes, Vinegar, Zucchini