Shelley's Bringal Salad

Ingredients

• 1.brinjal, 1 very large or 2 smaller; sliced and salted
• 2.onions, equal weight to the brinjal; cut into eighths
• 3.400 gram canned tomatoes, tinned; cut up; juice reserved; 11½ oz can
• 4.2 garlic, crushed
• 5.oil, for frying
• 6.22 millilitre vinegar
• 7.salt, pepper and sugar, to taste

Method

1. 1.Slice the bringals and salt liberally. Put out on a biscuit tray in a single layer. Leave to sweat — can be left out of the fridge overnight. Rinse and pat dry.
2. 2.Cut the onion into eighths.
3. 3.Sauté the onion and garlic in a little oil.
4. 4.Add the cut-up tomatoes and their juice. Fry through.
5. 5.Add the bringals. Season with the vinegar, salt, pepper and sugar. Fry until the bringals are soft and cooked through, stirring often.
6. 6.Adjust seasoning and set aside to cool.

Notes

• Served cold as a salad or relish. A cooked brinjal salad in the Middle Eastern / Israeli tradition.
• Salting and sweating the bringal overnight removes bitterness and excess moisture.