Sweet and Sour Eggplant
500 g of eggplants
50 g of sugar
112 cup of vinegar
300 ml of extra virgin olive oil
Rinse the eggplants, pat them dry and cut them into medium cubes. Cook them in extra virgin olive oil. Towards the end, add the salt, sugar and drizzle with the vinegar. Mix well with a wooden spoon. Cook over medium heat for a few minutes. Serve cold. They are an excellent entree.