Summary

Ingredients

• 3 eggplant (s)
• 3 tomato (s) (bottle tomatoes)
• 2 vegetable onions, cut into rings
• 4 bay leaves, fresh if possible
• 150 ml olive oil
• 3 tablespoon vinegar (red wine vinegar)
• 1 tablespoon salt

Print Recipe Pin Recipe

Instructions

1. Wash the aubergines, remove the stem and ends and cut into 2 cm thick slices. Sprinkle with salt and let stand for about 20 minutes. Then pat dry with kitchen paper.
2. Heat 3 tablespoons of olive oil in a large pan. Fry the aubergine slices one after the other on each side for approx. 4 minutes until soft, always adding some of the remaining olive oil. Don`t let it get too brown. Score the tomatoes, which taste best in the bottle, dip them briefly in boiling water, then peel off the skin and cut the tomatoes into small pieces.
3. For the marinade, slowly fry the onions cut into rings together with the bay leaves over medium heat in a pan with olive oil for about 10 minutes. When the onions begin to brown slightly, stir in the red wine vinegar and remove the pan from the heat.
4. Arrange the aubergines with the diced tomatoes on a large platter, spread the onion marinade on top. Let steep for about 2 hours before serving.
5. Ideal as a starter. With baguette and a light, fruity wine que aproveche is what they say in Spain.