Sweet, sour and silky, the eggplant rests until it reaches room temperature and the flavors settle. Only then does a pinch of Les Terres Blanches’ Fleur de Sel Sicily, from the Trapani salt marshes watched over by the WWF, add its bright salinity.
Serves 4 · 45 min
Ingredients
- 2 eggplants, cut into 3/4-inch (2 cm) cubes
- 4 tbsp olive oil
- 1 onion, sliced
- 2 celery stalks, sliced
- 14 oz (400 g) canned diced tomatoes
- 2 tbsp capers
- A handful of green olives
- 2 tbsp red wine vinegar
- 1 tbsp sugar
- Basil
- A pinch of Fleur de Sel Sicily (Les Terres Blanches)
Method
- Cut 2 eggplants into 3/4-inch (2 cm) cubes and brown them in 4 tbsp olive oil, then set aside.
- In the same pan, soften 1 onion and 2 celery stalks, sliced, for 5 minutes, then add 14 oz (400 g) canned diced tomatoes, 2 tbsp capers and a handful of green olives.
- Stir in 2 tbsp red wine vinegar and 1 tbsp sugar, return the eggplant to the pan and simmer for 15 minutes.
- Let cool to room temperature and finish with basil and a pinch of the Sicilian fleur de sel just before serving.
The star of this recipe: Fleur de Sel Sicily, by Les Terres Blanches.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Les Terres Blanches
Fleur de Sel Sicily
