Warm salad with eggplant

Warm salad with eggplant


  • 2 eggplant
  • 1 zucchini
  • 2 bell peppers
  • 2 onions
  • 90 ml olive oil
  • 80 g pine nuts
  • 2 tsp wine vinegar
  • salt and pepper at discretion

Method of preparation

  • Wash the eggplant and zucchini. Cut into cubes. Pepper cut into 4 servings. Vegetables roasted in butter. Onions finely chop, pereklast in the vinegar with water in a ratio of 1:1.
  • Cooked vegetables to chop into small pieces. All the vegetables are put in a saucer, add salt and pepper. Fill wine vinegar and oil. From top to decorate with pine nuts.
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