
A sweet-sour Sicilian eggplant dish with tomatoes, celery, olives, capers, vinegar, and basil.
300 gEggplant
200 gTomatoes
2 stalksCelery
80 gOnion
8 gBasil
Brown diced eggplant in cooking oil until softened.
Add onion and celery, then cook until tender.
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45 gOlives
12 gSugar
20 gCapers
1.5 tbspVinegar
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Stir in tomatoes, olives, capers, vinegar, sugar, salt, and black pepper.
Finish with basil and serve warm or room temperature.