Sweet and sour aubergines

These aubergines are a sweet and sour Sicilian side dish vaguely reminiscent of ‘caponata’. It is, however, a much less elaborate preparation and quicker to make. You can serve your aubergine warm or cold as a side dish, or as a perfect topping for bruschetta, or as a sandwich filling to take to the beach. To add a lovely aroma to your sweet and sour aubergine, don’t forget to get hold of some fresh mint!


30 minutes Total time
10 minutes Active time
Serves 3 persons
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Wash the aubergine, cut into quarters, remove their seeds and cut into strips. Season with salt and let them stand for about 30 minutes. Fry in hot oil and then put them to one side on some absorbent paper. Take a frying pan, add the aubergine, chopped tomatoes, and chopped mint. Mix in the sugar and vinegar and let it reduce for a few minutes on the stove. Serve the aubergine cool.

If the aubergines have many seeds, remove them all carefully. You can also make a ‘white’ version without adding the tomato, or a richer one, adding some olive oil.
The aubergine is a native vegetable of India. It was introduced by the Arabs, who colonized Europe in the early Middle Ages.

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