Ingredients

600 gr Perline® eggplants
2 zucchini

1 onion
2 x 350 gr jars Old fashion peeled by hand tomatoes
4 tablespoon of capers
a few pitted black olives
fresh basil leaves
2 tablespoon cane sugar
red wine vinegar, about 70 ml
salt
extra virgin olive oil

SWEET & SOUR PERLINE®

Serves 4

Preparation

Cut Perline® and zucchini into cubes, slice and stirfry the onion in a big frying pan until golden. Add the Perline® and zucchini and let cook for a few minutes. Finally, add peeled tomatoes, basil and olives. Cook everything for 15 minutes, add cane sugar, stir well and add the vinegar at the end; stir again and cook for a further 2 minutes. Serve warm.