1 medium eggplant
Salt to taste
1 minced garlic clove
4 tablespoons of vinegar
2 tablespoons of capers
To taste
3 tablespoons of olive oil
3 diced tomatoes
Parsley
3 cups of cooked and chilled macaroni
1 medium eggplant
Salt to taste
1 minced garlic clove
4 tablespoons of vinegar
2 tablespoons of capers
To taste
3 tablespoons of olive oil
3 diced tomatoes
Parsley
3 cups of cooked and chilled macaroni
Cut the eggplant into small cubes, without peeling
Leave it to soak in boiling salted water
Cook slowly until the eggplant is tender but still firm
Allow 5-8 minutes for this step
Drain and place on paper towels to remove excess moisture
Mash the garlic with 1/2 teaspoon of salt in a bowl
Add the vinegar, capers, and to taste
Combine the eggplant with the mixture, stirring carefully
Check the seasoning
Cover and refrigerate for at least 1 hour
After 1 hour, add the olive oil and macaroni
Mix gently
Garnish with diced tomatoes and parsley
Serve 4-6 portions.
