Morcilla de verano (Summer veg black pudding)

2 medium eggplants
2 onions
2 - 3 tablespoons pine nuts
1 teaspoon oregano
black pepper
salt and olive oil

Peel the eggplant and cut into small squares. Soak in salted water for 30 minutes.

Then in a pan or clay pot put the oil and fry the well drained eggplant in a medium heat until golden. Put aside when read, and in the same oil fry the chopped onions and let them cook until transparent and soft.

Then add the pine nuts and oregano along with the eggplant. Let fry everything together over medium heat about 10 minutes. Add salt if needed.

Tips_ Add some more spices for extra flavour: 2 cloves and 1/2 tablespoon cumin