Eggplant with caramelized onions and pine nuts

Ingredients

• 1 st. l. shelled pine nuts
• 1 small eggplant
• 0.5 white onion
• vegetable oil - 2 tbsp.
• large tomatoes
• salt
• 0.5 tsp. brown sugar
• dried thyme
• 1 tsp chopped green parsley

Cooking

Step 1

Lightly grease the eggplant with vegetable oil and bake in the oven at 200 ° C for 10 minutes, then cut in half lengthwise, remove the pulp and cut it into medium-sized cubes. Save the empty halves of the peel. Peel the onion, cut into thick rings. Heat half the oil in a frying pan, add the onion, mix, reduce the heat to a minimum. Cook, stirring occasionally, 3 minutes, then add sugar and thyme, stir and cook for another 5 minutes, until soft. Transfer to a plate, set aside. Pour the remaining oil into the same pan, heat over high heat and fry the eggplant pulp, 3 minutes, then add the peeled and diced tomato. Bring to a boil, salt, add parsley, cook for another 2 minutes, remove from heat. Put eggplant pulp with tomato slices in eggplant halves, put onions on top and sprinkle with nuts. Let stand 1 min. and submit.