Eggplant Salad

Great served as a side with lamb or stirred through pasta for a vegetarian meal.

Ingredients

500g Eggplant, Cubed

2 Tbsp Pukara Estate Premium Extra Virgin Olive Oil

4 Celery Sticks, Sliced

1 Red Onion, Sliced

3 Roma Tomatoes, Diced

2 Tbsp Capers

2 Tbsp Pine Nuts

4 Tbsp Pukara Estate White Balsamic Vinegar

2 Heaped Tbsp Black Or Green Olives

Method

Sprinkle the eggplant with salt and drain in a colander for an hour. Dry with a kitchen towel. Heat the Robust Olive Oil in a pan and cook the eggplant until brown, then drain on kitchen paper. In the same oil, cook the onion and celery until soft, then add the tomatoes and cook gently for 5 minutes. Return the eggplant to the pan along with all the other ingredients and simmer for a further 5 minutes. Allow to cool before serving.