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