Diced eggplant with mint

Preparation and cooking time: 30 minutes

Ingredients for 4 people

  • 1 kg organically grown eggplant
  • 1 cup Principe di Gerace organic extra virgin olive oil
  • 1 cup Principe di Gerace organic balsamic vinegar
  • A handful of fresh mint leaves
  • A handful of salt


Cut the eggplant into small cubes with a thickness of about 1 cm, put them in
a large non-stick frying pan with extra virgin olive oil. Add salt.
Cook over medium heat, stirring occasionally with a wooden spatula until the eggplant will be cooked.
Add the balsamic vinegar and let it dry. As soon as the vinegar will be absorbed add a handful of fresh mint and turn off the fire.
Serve warm or cold
with some mint leaves to decorate

Enjoy it!