Iara, a blog reader with whom I exchange a few emails, but when she sent me this eggplant recipe in 2010 it was on the list of those I wanted to make. Well dear Iara, it took me a while but I did it, and I must thank you immensely for the delicious and simple recipe.
But of course, in order not to lose the habit, I made small changes. The quantities indicated here make 1 ramekin like the one in the photo (I was afraid of making it in large quantities and it wouldn’t work, but I regretted it). This recipe doesn’t require exact quantities, you can add more or less pepper, you can remove an ingredient you don’t like, in short, you have complete freedom to make it your own, ok?
I chopped it into small cubes:
1 medium eggplant without skin;
5 black olives;
1 piece of red pepper (about 2 tablespoons);
1/4 of onion.
1 piece of yellow pepper (about 2 tablespoons);
1 piece of green pepper (about 2 tablespoons);
Then I added:
2 tablespoons of white raisins, (but nothing to complain about, huh?);
1 large crushed garlic clove;
Basil and thyme leaves;
1 pinch of oregano;
1 pinch (about 1/2 coffee spoon) of salt;
Freshly ground black pepper may seem silly, but I assure you it makes a difference.
I watered the entire mixture with:
2 tablespoons of balsamic vinegar;
2 tablespoons of white vinegar;
1/3 cup olive oil.
I put it in the microwave at full power for 5 minutes, then took it out, mixed well and put it on for another 5 minutes. Ready, now just wait for it to cool and put it in the fridge and I guarantee that as soon as the first bite comes out it will be super approved, I loved the practicality and your guests will love the flavor!
If you liked it, this is a great recipe for you!
If you liked it or have any doubts, write to me; If you have a suggestion or criticism, write to me and if you do, post it and tag me on social media and I’ll love to see how it turned out!
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