A flavorful and versatile Mediterranean-inspired dish featuring eggplant and a sweet-and-sour sauce.
Heat some olive oil in a large sauté pan over medium heat.
Ensure the oil is hot before adding the eggplant to prevent sticking.
Add diced eggplant in batches and cook until golden brown. Remove and set aside.
Cook in batches to avoid overcrowding the pan, which can lead to steaming instead of browning.
In the same pan, sauté chopped red bell pepper and red onion until softened.
Stir frequently to ensure even cooking and prevent burning.
Add minced garlic, capers, and anchovy fillets. Cook for 2 minutes.
Mash the anchovies slightly to help them dissolve into the mixture.
Stir in brown sugar, tomato paste, and red wine vinegar. Cook until thickened.
Adjust the sweetness and acidity to your preference by adding more sugar or vinegar.
Combine the cooked eggplant with the sauce and mix well.
Ensure the eggplant is evenly coated with the sauce for consistent flavor.
Garnish with fresh basil and oregano before serving.
Serve warm or at room temperature for the best flavor.
Nutze unsere App für das beste Erlebnis
