Eggplant Caponata Sicilian

5 ripe tomatoes major

2 large eggplant

2 cloves of garlic

2-3 Art. l. vinegar with herbs

2 Art. l. capers (optional)

1 handful of green olives b / c

1 bunch of parsley

1 h. l. dried oregano

Coarsely chopped eggplant, put in a large frying pan, add salt, sprinkle with oregano, stir fry over high heat for 4-5 minutes, shaking the pan a few times.

Onion, garlic, parsley stalks, finely chopped, put the eggplant to put out a few more minutes, add the capers, rinsed in cold water, olives, vinegar, sprinkle all, after evaporation of vinegar add coarsely chopped tomatoes, put still for 15 minutes on low heat.

At the end of cooking eggplant caponata Sicilian seasoned with pepper, if desired, add more vinegar and salt.