Juicy fried vegetables (diabetics)

Name: Juicy fried vegetables (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g cleaned aubergine, salt; 150 g polished celery; 7-10 Tbsp 1?2 small onion; 1 small clove of garlic; 1 Tomato; 7-10 Tbsp 1?2 tsp olive oil, pepper; 30 g Mozzarella cheese; 30 g black and green olives; 7-10 Tbsp 2?3 tablespoons dry white wine; 3-4 Stem(s) Basil; 1 TABLESPOON Capers (in brine, from the glass)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g cleaned aubergine, salt
150 g polished celery
7-10 Tbsp 1?2 small onion
1 small clove of garlic
1 Tomato
7-10 Tbsp 1?2 tsp olive oil, pepper
30 g Mozzarella cheese
30 g black and green olives
7-10 Tbsp 2?3 tablespoons dry white wine
3-4 Stem(s) Basil
1 TABLESPOON Capers (in brine, from the glass)

Directions

1
Cut the aubergine into small cubes, sprinkle with salt and leave to stand for 10 minutes. Dab dry with kitchen paper. Cut celery into small cubes and onion into very fine cubes. Chop garlic, sprinkle with salt and crush finely with a knife. Scald tomato, peel skin. Cut the flesh and mozzarella into small cubes. Heat oil.
2
Fry aubergine, celery and onions for 5 minutes. Season with salt and pepper. Add tomato cubes, mozzarella, olives and wine. Cover and cook for another 5 minutes until the cheese has melted. Pluck the basil and sprinkle with the capers over the vegetables. Serve with boiled potatoes