Eggplant Salad

Ingredients:

• 1 cup (tea) white wine vinegar
• Seedless raisins, black or white (50 g)
• Sliced green olives (100 g)
• 1 bunch of basil
• 4 medium onions
• 1 large green bell pepper
• 1 large red bell pepper
• 1 large yellow bell pepper
• 3 medium eggplants
• 1 cup (tea) olive oil
• Oregano
• Salt
• 2 tomatoes, diced
• 4 tablespoons olive oil

Instructions:

1. After thoroughly cleaning the eggplants, cut them into four pieces lengthwise, and then cut each piece into four or five smaller pieces.
2. Place them in a mixture of water with a little salt (1 tablespoon) and a splash of vinegar while you cut the other vegetables.
3. Cut the bell peppers into large pieces, similar in size to the eggplant.
4. Peel the onions and cut them into quarters.
5. Drain the eggplants well and place them in a baking dish (or a casserole dish) along with the other cut vegetables.
6. Add half of the bunch of basil (just the leaves), the tomatoes, season with a little salt, add the vinegar, and only 1/4 cup of olive oil.
7. Preheat the oven and bake for about 10 to 15 minutes. Remove and mix well with a spoon.
8. Return the baking dish to the oven and bake for another 15 minutes (mine took an additional 20 minutes).
9. If you’re unsure about the cooking time, test by poking the eggplant with a fork—the pieces should be soft, and there should still be a little vinegar at the bottom of the dish.
10. Remove from the oven and transfer to a container with a lid (preferably glass). Add the raisins, olives, and oregano to taste, along with the remaining olive oil. Mix and adjust the salt if necessary.
11. You can add the remaining basil leaves now or just before serving.
12. Let it rest in the refrigerator for at least one night (or a day) before serving.

You can find the original recipe here. Enjoy your eggplant salad! 🥗🍆