Venetian style eggplants in pan, a tasty side dish typical of my region. In Veneto dialect, ‘in tecia’ means in pan; the eggplants cooked in the pan are excellent both hot and at room temperature and are also great just eaten with bread. The flavorful eggplants in pan are really simple to make, they are cut into chunks and also seasoned with a little tomato which gives even more flavor to the dish. If, like me, you love eggplants, you absolutely must try the NONNA’S EGGPLANT MEATBALLS and the EGGPLANT LASAGNA. Now let’s see how to make these pan-fried eggplants, and if you try them, let me know. Barbara

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VENETIAN STYLE EGGPLANTS IN PAN, pan-fried eggplants

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for preparing pan-fried eggplants

1 eggplant
2 stalks celery
Half white onion
to taste extra virgin olive oil
to taste salt
to taste pepper
Half glass white wine
1 oz pine nuts
1 oz capers
2 teaspoons triple tomato paste
leaves basil

How to prepare VENETIAN STYLE EGGPLANTS IN PAN, pan-fried eggplants

Let’s start preparing the Venetian style eggplants in pan, wash the celery stalks and cut them into pieces,
finely chop the onion as well,
pour the vegetables into a large pan and add some extra virgin olive oil and sauté for a few minutes.
Wash the eggplant and cut it into pieces, if you want you can let it rest with some salt to remove the water.
Then pour the eggplant pieces into the pan with the celery and the onion,
Season with salt
and pepper
cook on low heat with the lid on for 15 minutes, stirring occasionally.
Remove the lid and add the white wine to let it completely evaporate.
When the wine has evaporated, add the pine nuts,
the capers
and the triple tomato paste, continue cooking for another 5 minutes so that the eggplants get even more flavor.
Add a few torn basil leaves
Pour the Venetian style eggplants in a bowl and let them cool down,
add a drizzle of extra virgin olive oil and, if you like, some more basil leaves.