Eggplant (Aubergine) Casserole Recipe

Name: Eggplant (Aubergine) Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g baby eggplants; 300 g tomatoes (peeled and diced); 1 onion; 150 g green olives; 1 celery rib, par cooked; 1 teaspoon capers; 2 tablespoons oil; 5 tablespoons vinegar; 1 tablespoon sugar; salt and pepper

Servings: persons

1
.
2
wash and dice the eggplants and soak them in salted water for half an hour.
3
drain, dry and fry them in a little oil, until golden.
4
keep the oil in the frying pan.
5
place on a kitchen paper/towel to drain completely, then place them on a serving dish.
6
go back to the oil and in the same pan fry the onions, add the tomatoesand the diced celery.
7
season to taste.
8
cook for about 15 min, then add the olives, diced, the caper, vinegar and sugar.
9
cook for a further 10 min, stirring occasionally.
10
pour the sauce over the eggplant.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 600 g baby eggplants, 300 g tomatoes (peeled and diced), 1 onion, 150 g green olives, and more.

Yes, Eggplant (Aubergine) Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) Casserole

How did you like this recipe?

Frequently Asked Questions