How to make
The eggplants are washed and diced without peeling them. Put them in salted water for 20-30 minutes, then strain them and wash them again.
Place them onto kitchen paper to absorb the excess moisture.
The olive oil is heated to about 230°F (110°C) and the eggplants are stewed in it for 10 minutes. From time to time, the lid is removed and they are stirred, so that they do not stick to the bottom.
Pour the brown sugar and stir for 8 minutes, then pour the vinegar and beer. Season with 2-3 pinches of salt and stew again for 8-10 minutes.
The eggplant pieces should be well softened and some of them will deform, but this is normal. If you like, you can mash it here and there, not completely, but so that whole pieces can be seen in places.
The eggplant confit are left to cool for 10 minutes and then they are additionally flavored with minced or crushed garlic, more vinegar or salt.
A lovely appetizer or meat side dish.
Enjoy your meal!
