Fregola with Eggplant
Ingredients
- Fregola: 1 cup (200 g)
- Eggplants: 3 cups (400 g)
- Vine tomatoes: 3 cups (400 g)
- Garlic: 1 clove
- Salted capers (rinsed): 2 teaspoons (10 g)
- Pitted green olives: 2 tablespoons (30 g)
- Extra virgin olive oil: 3 tablespoons
- Fine salt: to taste
- Black pepper: to taste
Instructions
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To prepare the fregola with eggplants, first wash and dry the eggplants. Remove the stem and cut them into 1-inch (2-3 cm) cubes. Cut the tomatoes into cubes as well and set aside.
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In a pan, add a drizzle of olive oil and the garlic. Sauté for a few minutes, then add the eggplants. Cook for 15 minutes over moderate heat. Add the tomatoes.
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Season with salt and pepper, and continue cooking. Meanwhile, slice the olives into rounds. When the eggplants have softened, add the olives.
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Add the capers, mix, and let it simmer for a few minutes. Cook the fregola in plenty of boiling salted water. Once cooked, drain it and add it to the pan, cooking just long enough for it to absorb the flavors.
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Plate the dish, drizzle with a little olive oil, and your fregola with eggplants is ready to serve.
