Eggplant salad

 Eggplant salad

Ingredients

3 medium eggplants

1 large yellow pepper

1 large red pepper

1 large green pepper

4 medium onions

1 (package of) basil

Sliced ​​green olives

raisins (seedless, black or white)

1 cup white wine vinegar

1 cup olive oil

Oregano (oregano)

Salt

Preparation

Once well cleaned, cut the eggplants into four pieces lengthwise and cut each piece again into four or five.

Leave them in a mixture of water with a little salt and a little vinegar while you cut the other vegetables.

Also cut the peppers into large pieces, the size of the eggplants. Peel the onions and cut them into four parts.

Drain the eggplants well and place them on a baking tray along with the other cut vegetables. Join

Half the bunch of basil, season with salt, add all the vinegar and just 1/4 cup of olive oil.

Place in the preheated oven and after about 15 minutes remove and mix well with a spoon. Return the pan to the oven and leave for another 15 minutes.

If you are unsure about the time, test by piercing the eggplant with the tip of a fork, they should be soft and there will still be a little vinegar at the bottom of the pan. Remove from the oven and place in a container with a lid, add the raisins, olives, oregano to taste and the rest of the olive oil, mix and adjust the salt if necessary. The rest of the basil leaves can be added now or just before serving.