Insalata Di Melanzane

Blanch (scald) the tomatoes, peel and chop them. Cut the melanzani into cubes and roast in a frying pan in 120 ml olive oil until golden brown.

Remove from the frying pan and place on kitchen roll, set aside.

Sauté the onion, celery, carrots, olives and tomatoes in the remaining oil, season with salt and pepper and continue to sauté for 10 minutes, stirring occasionally.

Add the capers, pine nuts and vinegar and simmer for another 5 minutes.

Remove the pan from the stove and stir in the melanzani.

This also tastes lukewarm or possibly cooled down.

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