Salads are great, but sometimes we get tired of the same old recipes, right? In those moments, make room for warm salads with hearty vegetables! One of our new favorite combos puts together eggplant, celery and bell pepper, slightly cooked, and topped with savory anchovies. Better yet, you can mix and match the ingredients closest to your heart and customize the salad to your taste!
Ingredients Needed for Warm Vegetable and Anchovy Salad
2 tablespoons of vegetable oil
1 eggplant, diced
1 onion, diced
2 celerys sticks
0.5 green bell pepper
½ red bell pepper
½ tablespoon pine nut
5 olives, pitted
1 teaspoon caper
1 tablespoon red wine vinegar
2 tablespoons of sugar
1 tablespoon olive oil
How to Make Warm Vegetable and Anchovy Salad
Heat 1 tablespoon of vegetable oil in a frying pan on medium heat. Add the eggplant and cook it for 10 minutes, until brown and soft.
In a separate skillet, heat the remaining oil. Add the onion and celery and cook for 2-3 minutes.
Add the bell peppers and toss to mix. Set the heat on medium-high and cook the vegetables until they soften, around 5 minutes.
Add the garlic and tomatoes and keep on heat for another 2 minutes. At the end, add the cooked eggplant and mix.
Season with salt, pepper and chili flakes. Sprinkle the pine nuts, olives, capers and toss again.
Stir in the red wine vinegar and the sugar. Cook for another 2 minutes, until the sugar is caramelized.
Put the vegetables in a bowl and serve with anchovy fillets on top.