Sweet and Sour Eggplant---Melanzane in Agrodolce

1. 1

   In a large, heavy-bottomed saucepan, heat the oil until almost smoking.

2. 2

   Carefully add the eggplant medallions, working in batches to avoid overcrowding the pan and lowering the heat of the oil.

3. 3

   Cook eggplant until golden brown on both sides and remove pieces as they're finished to a sheet tray lined with paper towels.

4. 4

   Set aside.

5. 5

   In a 12 to 14 inch saute pan, heat 2 tablespoons olive oil until almost smoking.

6. 6

   Add the onions and celery and saute until light golden brown.

7. 7

   Remove from heat and add the vinegar, sugar and salt and pepper to taste.

8. 8

   Place the cooled eggplant slices in a large bowl, cover with the vinegar mixture and let sit 1 hour before serving at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.