Ingredients
- 2 large eggplants
- 1 large can of crushed tomatoes
- ½ cup of olive oil
- 2 cups of sugar
- 2 cups of red wine vinegar(or white)
- salt
Instructions
- Cube the eggplants with the skin on
- Fry the cubed eggplant in ¼ in. or so of oil until the flesh starts to soften
- Mix in tomatoes, vinegar, and sugar and let simmer for 5 minutes, stirring
- Let cool to room temperature and serve
- Then salt to taste and enjoy by itself on, or on top of bread!
- Link to Original Recipe
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