Sautéed eggplant

Sautéed aubergines are an excellent side dish to be enjoyed both for lunch and dinner. Eggplants are a very common ingredient in Italian cuisine thanks above all to their characteristic of being able to combine a bit with everything. Characteristic that has often made them protagonists both in appetizers, in first courses and in second courses. But they are also excellent prepared in the simplest and fastest way: simply sauté. Simple but with some tricks... Let's see together the recipe.

Ingredients

2 or 3 Aubergines

2 cloves of garlic

1 bunch of parsley

Extra virgin olive oil

Chili pepper

Vinegar

Salt

Preparation

Take the eggplants, wash them well and then after drying them well, cut off the stem. Then on a cutting board, first cut the eggplant into slices, then each slice into sticks and finally into small pieces. Take a large non-stick pan and add a little oil to the bottom. Don't overdo it! The eggplants during cooking absorb all the oil, so it will never seem to be enough... and then you find the eggplant soups oil soups. So add a thread... Do not worry they will not stick, indeed in this way they will be well browned and tasty and not soft and watery. Then add the pieces of eggplant and a clove of garlic. Do not add too many eggplants, because the chunks must almost all be in contact with the bottom of the pan (otherwise they will not brown, but will "lesser" and become soggy). In this case, divide the cooking into two stages. Heat the pan and cook the aubergines, at the beginning without stirring them too much. Add a little salt and continue cooking slowly. You will first see the aubergines browning gradually becoming more and more golden. At that point you can begin to stir making sure that the entire surface of the chunks is gradually in contact with the bottom of the pan. When the first half of the eggplant is almost cooked, remove it from the pan and prepare the pan again with the other chunks, a drizzle of oil and a clove of garlic. When the second half of the aubergines is ready, also gather the first part and continue cooking. Add fresh chili, vinegar (if you want) and season with salt. Continue cooking for a few minutes and then turn off. Add chopped parsley leaves. Mix everything and let it rest. This dish can also be served and enjoyed immediately, but you will find that by letting it rest for at least one or two hours in the fridge, the aubergines will be tastier and tastier. Before serving, add raw oil.