Sweet and Sour Eggplant---Melanzane in Agrodolce
Sweet and Sour Eggplant---Melanzane in Agrodolce is a gluten free and vegan recipe with 6 servings. This side dish has 150 calories, 2g of protein, and 8g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have celery, onions, wine vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 28 minutes. Sweet and Sour Eggplant---Melanzane in Agrodolce, Sweet-and-sour Little Onions (cipolline In Agrodolce), and Sweet and Sour Calves' Tongue: Linguan Agrodolce are very similar to this recipe.
Instructions
In a large, heavy-bottomed saucepan, heat the oil until almost smoking. Carefully add the eggplant medallions, working in batches to avoid overcrowding the pan and lowering the heat of the oil. Cook eggplant until golden brown on both sides and remove pieces as they're finished to a sheet tray lined with paper towels. Set aside.
In a 12 to 14 inch saute pan, heat 2 tablespoons olive oil until almost smoking.
Add the onions and celery and saute until light golden brown.
Remove from heat and add the vinegar, sugar and salt and pepper to taste.
Place the cooled eggplant slices in a large bowl, cover with the vinegar mixture and let sit 1 hour before serving at room temperature.