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Berenjena con Vinagreta de Tomate Recipe

Ingredients

How to make it

  • Take the eggplant slices and leave for 10 min in a water-salt-lemon mix
  • While the eggplant is taking a bath, finely chop the tomatoes and place them into a medium size mixing boil.
  • Throw the garlic capers and onions into the bowl with tomatoes.
  • Dry the eggplants and brush with some olive oil and stir fry them with the mix until all sides are tender to your liking.
  • Add salt and pepper to taste
  • Make sure that stems are removed from the basil leaves, then chop the basil and place in bowl.
  • Pour olive oil and vinegar into the bowl and mix with the other ingredients.
  • Allow the eggplants to cool
  • Spoon the vinaigrette sauce over the eggplant.
  • Serve immediately with sliced bread...OR IT WILL STRAIGHT UP SLICE YOUR FACE

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