Bruschetta with eggplant caponata and
Instructions
Cut into cubes the aubergines and fry them in hot oil.
Let them drain on paper towels and cut thinly the onion and celery, let them dry in a little oil then add the capers and olives cut into pieces not too small.
Add 2 teaspoons full of tomato paste, sugar and vinegar.
Cook for a few minutes and then add the Eggplant and continue cooking for about 10 minutes.
Season with salt.
Bruscate the bread and top with the caponata is lukewarm.
Ingredients and dosing for 4 persons
- 4 slices of sicilian bread (with sesame seeds)
- 2 small eggplant
- 1 handful of salted capers, rinsed drained
- Some of pitted green olives
- 2 small white onions
- 1 costa of celery
- 1 splash of tomato paste
- 4 tablespoons of wine vinegar
- Olive oil
- Salt
- 2 tablespoons of sugar