Lukewarm Eggplant Salad

Rinse the melanzane, remove the stem and cut the fruit unpeeled into small cubes.

In a non-stick pan, heat the olive oil and add the eggplant cubes. Season with salt and pepper and roast over medium heat until lightly browned.

When the melanzane have taken color, add the onion, freshly chopped oregano leaves, pine nuts and sugar and roast the whole thing for another two minutes. Later add olives, tomatoes, capers and balsamic vinegar, seasoning with salt and pepper, mix the whole and just heat well.

At the end, if necessary, season with salt, pepper and vinegar.

Serve lukewarm or cooled, but never from the refrigerator.

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