Sweet and Sour Eggplants
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 167
- Carbohydrates g 16.1
- of which sugars g 16.1
- Protein g 2.5
- Fats g 10.3
- of which saturated fat g 1.51
- Fiber g 5.6
- Sodium mg 348
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
PRESENTATION
Sweet and sour eggplant is one of those dishes folks in Southern Italy just love. Especially in summer. I mean, fresh veggies everywhere. You start with simple ingredients like eggplants, onions, zucchini, pumpkin, and bell peppers, and this sweet and sour eggplant recipe turns them into something super tasty—really, really good—with just a splash of vinegar and some herbs.
The traditional agrodolce style from this region gives you options. You can use balsamic or white wine vinegar. So here's the thing: balsamic makes it more creamy and mellow, while white wine keeps it bright and tangy. As these veggies soak up all those flavors, they become so so tender, almost melting together. It is that vinegar and sugar combo that makes each bite pop. Really! Folks in Sicily and Campania are all about this side dish, and you know, it’s hard not to get excited about how the tastes come together effortlessly.
This sweet and sour eggplant is often served at summer cookouts. And look, it pairs perfectly with grilled meat or fish, but it’s just as delicious piled on toasted bread. Seriously good stuff. The moist eggplant and juicy peppers bring sweetness from the pumpkin and bell pepper, along with a sharpness from the vinegar that keeps it lively. And the sauce? It’s herby and aromatic, making every forkful interesting. Plus, it's always a bit different, depending on what's in season.
Thing is, this easy sweet and sour eggplant dish is so fun—you can mix it up, but the bold taste always holds up. Compared to heavier eggplant recipes, this one feels fresh and light, really fitting with the Southern Italian vibe of letting veggies shine. A homemade sweet and sour eggplant dish like this does double duty as a vegetarian side or even a main with some crusty bread. Pretty simple. There aren’t many quick eggplant dishes that pack so much flavor into each bite—just a bunch of golden summer veggies turned into something you’ll want to make over and over. For real. This recipe really captures the heart of Italian summers, where simple ingredients create incredible flavors.
You might also like:
- INGREDIENTS
- Eggplant 1.7 lbs (780 g)
- White wine vinegar 2 ½ tbsp (40 g)
- Sugar 3 tbsp (40 g)
- Extra virgin olive oil 3 tbsp (40 g)
- Garlic 1 clove
- Mint to taste - (about 10 leaves)
- Basil to taste - (about 10 leaves)
- Fine salt to taste
- Black pepper to taste
How to prepare Sweet and Sour Eggplants
To make sweet and sour eggplants, wash and dry the eggplants, then trim them 1 and cut them into fairly thick strips 2. Peel the garlic and slice it thinly 3.
In a large pan, heat the 40 g (about 3 tbsp) of oil and fry the sliced garlic 4. Once the garlic is fried, add the eggplants 5 and cook on medium heat, stirring often 6 until they are soft enough and start to release their water (this will take about 20 minutes).
At this point, increase the heat further and add the aromatic herbs, mint and basil, previously washed and gently dried 7, the vinegar 8, sugar 9,
salt 10, and pepper. Mix everything well and let the vinegar evaporate. Lower the heat, cover with a lid 11, and cook for 10 minutes. Remove the lid, stir well, and finish cooking for the last 5 minutes. Your sweet and sour eggplants are now ready to be served 12!