Vegetarian Greek Eggplant and Olive Caponata

(Cooking Time: 8 minutes \ Preparation Time: 10 minutes \ Servings: 2-4)

NUTRITIONAL FACTS: Calories 115g / Fats 1.5g / Cholesterol 2mg / Total Carbohydrate 5g / Protein 1g

KITCHEN TOOLS:

• Cooking Pot

INGREDIENTS:

• 3 eggplants
• 1 pound of olives
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 pinch of salt
• 1 pinch of ground black pepper
• 2 sprigs of chives

DIRECTIONS:

• Cut the eggplants into slices, then into strips, then into cubes.
• Steam them for 10 minutes.
• Prepare the dressing
• Pour over the eggplants, mix very well.
• Season with salt and pepper if desired (optional)
• Add the olives. Do not hesitate to put oil from the pot if it is of good quality.
• Serve your appetizer with bread and enjoy its delicious taste!

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.