Mediterranean Eggplant

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

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

Ingredients

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

Directions

1
1
2
Cut the eggplants into slices, then into strips 2 centimeters wide
3
Leave them to sit with salt for 2 hours
4
2
5
Slice the onion into thick slabs vertically
6
Wash and dry the eggplant
7
Saute the olive oil, eggplant, and onion over low heat until everything is tender (if needed, add water)
8
Add the vinegar and tomatoes
9
Let it sit for another 8 minutes over low heat
10
Mix in the parsley and cheese, divide among plates, and place two sardines on top.