This sweet and sour eggplant side dish is very simple yet very tasty, to be eaten strictly at room temperature like all respectable sweet and sour recipes.
A very simple side dish with pine nuts and raisins that would be a simple version of the famous eggplant caponata.
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The sweet and sour eggplant side dish is also perfect to preserve in a vacuum-sealed jar to have them in the pantry even when they are no longer in season.
How to do it? Very simple, once you’ve cooked them, just place them in an airtight glass jar, fill them with a mixture of oil and white vinegar up to 0.4 inches from the edge.
Seal the jar and boil them covered for 3/4 of the water for at least 20 minutes then let them cool in the water afterwards remove them and you will see that they will begin one by one to make the typical vacuum-seal noise.
There they are ready to be stored in the pantry.
You can use tomatoes or not, I had fresh ones from our garden, so I wanted to use them, but you can also make it without, and it will still be a delicious side dish even out of season, trust me.
Below I leave you other tasty ideas for cooking eggplants and then let’s find out right after the photo, as always, how to prepare this sweet and sour eggplant side dish!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for sweet and sour eggplant side dish
- 2 oval black eggplants
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 1 oz pine nuts
- 1.4 oz raisins
- 1/3 cup apple cider vinegar (or white wine vinegar)
- 0.5 oz sugar
- to taste flour
- 2 pinches salt
- 1 fresh chili pepper
- 3.5 oz datterini cherry tomatoes
- 1.8 oz green olives (pitted)
Preparation of sweet and sour eggplant side dish
To prepare the sweet and sour eggplant side dish, soak the raisins for at least 20 minutes.
Trim and cut the eggplants into cubes of about 0.4 inches in size and coat them in flour.
Fry the eggplant cubes a few at a time in plenty of frying oil, drain them on absorbent paper.
Crush the garlic clove which will then be removed, if you want to leave it you can press it with a garlic press.
Toast the pine nuts for a few minutes in the pan where you will cook the sweet and sour eggplant side dish.
Then add the garlic clove and let it flavor with the extra virgin olive oil, when it begins to sizzle add the eggplants now drained from the frying oil.
Salt, dissolve the sugar in the vinegar and cut the tomatoes into pieces.
Add the pine nuts, squeezed raisins to the eggplants and mix to blend everything.
Finally incorporate the apple cider vinegar letting it evaporate over high heat, the cherry tomatoes, and the olives.
Sauté everything in the pan for 5 minutes so all the flavors will blend, now season with coarsely chopped fresh chili pepper.
Let the sweet and sour eggplants cool or even come to room temperature before serving.
If you prepare it a few hours before it will be even better then..
ENJOY YOUR MEAL
How to store the sweet and sour eggplant side dish
You can store the sweet and sour eggplants in an airtight container in the refrigerator for 3 days.
Other recipes
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