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warm eggplant and capsicum salad

Cold winter days call for soul warming food. And with the beautiful, yet cold, winter that we have been living since a few weeks now, I find myself craving warm dishes, that taste a lot like home.
This warm eggplant and capsicum salad is quite easy and straightforward to make. It is an excellent vegetarian choice and can be prepared in very little time.

Recipe

Ingredients:
2 tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed
1 red capsicum, finely chopped
1  medium eggplant, finely chopped
1/2 cup chopped parsley
1 tbsp lemon juice
salt & pepper
1 tbsp pinenuts

  • Heat 1 tbsp of the olive oil on a medium – large frying pan. Add the the chopped onion, and sauté for a few minutes till onion becomes soft then add garlic and sauté further for another couple of minutes, stirring often.
  • Add the capsicum and sauté for a few minutes before adding the eggplant. Add the remaining 1 tbsp of olive oil and sauté the eggplant till they have become soft and changed in colour.
  • Remove the eggplant mixture from heat and pour into the serving bowel. Allow the mixture to cool a bit.
  • Meanwhile, return the pan to heat and roast the pine-nuts for a couple of minutes or till they have become golden brown. Set aside.
  • Now, while the eggplant is still warm, add the sparsely, lemon juice, salt & pepper. Mix the salad and sprinkle with the roasted pine-nutes.
  • This salad is best eaten warm but can as well be served at room temperature or cold. Enjoy!

Bon Appétit!

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