Eggplant stew with celery

Name: eggplant stew with celery
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 onion shredded; 2 tablespoons olive oil; 2 aubergines in cubes of 2 cm; 1 stem celery in thin slices; bag pine nuts a 65 g; 1 look peeled tomatoes (400 g), drained; 2 tablespoons White wine vinegar; 1 teaspoon sugar; 1 tablespoon capers minced meat; 2 tablespoons black olives without pit minced meat; bag fresh basil a 15 g

A nice Mediterranean recipe. The vegetarian side dish contains the following ingredients: onion (chopped), olive oil, aubergines (in cubes of 2 cm), celery (in thin slices), pine nuts (a 65 g), peeled tomatoes ((400 g), drained), white -wine vinegar, sugar, capers (chopped), black olives without pit (minced meat) and fresh basil (a 15 g).

Ingredients

Directions

Fry in oil pan for 1 min.
Add eggplant and celery and gently bake for 5 minutes.
Fry pine nuts in a dry frying pan until golden brown and let cool slightly on plate.
Stir in the tomatoes, vinegar, sugar, capers, olives and pine nuts with aubergine mixture and let it simmer for approx.
10 min.
Without the lid.
Season with salt and pepper.
Let the aubergine mixture cool down until lukewarm.
From basil leaves a few leaves separate for garnishing, rest fine cut.
Stir the basil through eggplant and sprinkle leaves over it.
Delicious with fried fish or 'big meat' as a roulade, pork fillet or turkey breast..