Fried eggplants with olives and capers
Description
The dish is prepared without unnecessary complications. Sprinkle eggplant slices with salt, place them in a colander over a bowl, and let stand for 30 minutes. Rinse the eggplants and dry them. In a small saucepan over medium heat, combine shallot, garlic, sugar, vinegar, red pepper, and 3 tablespoons of water. Bring to a boil, cook for 1 minute, then remove from heat. Add raisins, capers, olives, and 1/4 cup of olive oil, and cool to room temperature. Preheat the grill to high heat and oil the grates. Brush the eggplants with the remaining 4 teaspoons of olive oil. Grill the eggplants for about 10 minutes. Arrange the eggplants on a serving plate and top each slice with a spoonful of the onion mixture. Cool to room temperature and serve. The finished dish is ready to be served.