2tablespoonsextra virgin olive oil+ 1 tbsp to drizzle on top
2clovesgarliccrushed or minced
¼teaspoonred pepper flakes
½teaspoonsalt
¼teaspoonblack pepper
2tablespoonswhite wine vinegaror apple cider vinegar
2tablespoonssugar
15leavesmint
15leavesbasil
1tablespoonpinenuts(optional)
Wash and dry the eggplant, cut it into slices, then into sticks.
To a skillet, add the olive oil, crushed or minced garlic, and eggplant. Season with salt and pepper, then cook on medium heat for about 15 minutes, until tender.Stir often, and add a little water if the pan gets too dry.Tip: minced garlic adds more garlic flavor than crushed garlic.
When the eggplant is almost cooked, add the sugar, vinegar, and finely chopped herbs.Stir, cover with a lid, and cook for 5 to 10 more minutes until the eggplants are fully cooked.Taste and adjust for salt, and regulate sweetness and acidity by adding more vinegar or sugar based on your taste.
Transfer onto a serving plate or serving bowl, drizzle with good quality extra virgin olive oil, sprinkle with fresh herbs and add some toasted pine nuts on top.Here we also added some finely sliced spring onions, but that's totally optional.