Composition / ingredients
Cooking method
1. Pour water into a saucepan, pour sugar and salt, send it to the fire, bring it to a boil. Pour vinegar into the hot marinade, add bay leaf, remove from heat, cool.
2. Meanwhile, my eggplant, cut into circles about 2 cm thick, fry in batches in olive oil until golden brown on both sides. We put each fried batch of eggplant on a paper towel to remove excess oil.
3. Peel the onion and garlic, cut the onion into thin rings, chop the garlic with a knife as small as possible.
4. In a deep bowl, put the eggplants in one layer, then a layer of onion and garlic, sprinkle with a mixture of peppers and peas. Thus, we spread all the eggplants, layering them with onion and garlic.
5. Pour the contents of the bowl with marinade, cover with a plate, set the oppression. We send the design to the refrigerator for a day.
Serve on the table, decorated to taste.
Help yourself!
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- A mixture of peppers with peas - 231 kcal/100g
