Serves: 4
600 gr Perlina eggplants
2 courgettes
2 jars of “old fashion peeled by hand tomato”
A few black olives
A few basil leaves
2 teaspoons of cane sugar
Red wine vinegar, about 70 ml
Extra virgin olive oil
Directions: Slice the eggplants, courgettes and onions. Stir-fry the onion with a little olive oil in a large skillet until golden, then add the eggplants and courgettes and cook a few min. Stir in the tomatoes, basil leaves and olives. Cook for 15 min, add the cane sugar, mix well and add the vinegar at the end. Mix well and cook for a further 2 min, then serve hot.