Melanzane in Saor, Sweet and Sour Pickled Melanzane

– a speciality of small trattorias in Veneto

Rinse the melanzane, pat dry and cut into slices about 1 cm thick. Put them on a few diagonal plates and season with salt. Leave to soak in water for about 1 hour. Then rinse thoroughly under running water, dry and fry in boiling olive oil. -Drain on kitchen paper. In the meantime, sauté the onions cut wafer-thin -preferably on the sausage slicer- in olive oil until soft and extinguish with white wine, vinegar and a tablespoon of sugar, then add the raisins and pine nuts soaked in the white wine, season with salt and season with pepper. Simmer on low heat for about 2 min. and then remove from the stove. In a terracotta or jar, alternate the slices of melanzana and the marinade until all the ingredients are used. Cover with marinade and refrigerate for at least 24 hours.

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