Cut the melanzane into slices, fry and remove the skin. Dice the eggplant flesh and onions. Crush the garlic and add to the melanzane and onion form. Season with vinegar, pepper and salt.
Related Recipes:
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://eandmsweets.com/wp-content/uploads/eggplant-parmesan-special_1-12898-1-300x200.webp)
![](https://eandmsweets.com/wp-content/uploads/seafood-paella_1-12959-1-300x200.webp)
Servings: 4.0 (servings)
Cut the melanzane into slices, fry and remove the skin. Dice the eggplant flesh and onions. Crush the garlic and add to the melanzane and onion form. Season with vinegar, pepper and salt.