Eggplant Mediterranean

Name: Eggplant Mediterranean
Yield: 4
Ingredients: 1/3 cup of olive oil; 2 tablespoons of vinegar; 1 tablespoon of chopped parsley; 300 g of eggplant; 30 g of prato cheese, cut into cubes; 3 tomatoes, peeled and seeded, cut into cubes; 1 large onion; Salt to taste

1
1/3 cup of olive oil
2
2 tablespoons of vinegar
3
1 tablespoon of chopped parsley
4
300 g of eggplant
5
30 g of prato cheese, cut into cubes
6
3 tomatoes, peeled and seeded, cut into cubes
7
1 large onion
8
Salt to taste

Ingredients

1
1/3 cup of olive oil
2
2 tablespoons of vinegar
3
1 tablespoon of chopped parsley
4
300 g of eggplant
5
30 g of prato cheese, cut into cubes
6
3 tomatoes, peeled and seeded, cut into cubes
7
1 large onion
8
Salt to taste

Directions

1
Slice the eggplants into thick strips and then into 2-centimeter-wide strips
2
Leave them in a colander with salt for 2 hours
3
Cut the onion into thick slices vertically
4
Wash and dry the eggplant
5
In low heat, sauté the olive oil, eggplant, and onion until everything is soft (if needed, add water)
6
Add the vinegar and tomatoes
7
Leave it for another 8 minutes in low heat
8
Mix the parsley and cheese, divide between plates and place two sardines on top.