Vegetable caponata

05289 CAPONATA of VEGETABLES 4 PERSONS INGREDIENTS 500 g ripe tomatoes, onions 300 g 200 g of black olives, 1 dl of vinegar, 50 g parsley 4 eggplants, 1 head of celery, 1 clove of garlic, 50 g sugar, 1 tablespoon of capers, olive oil, salt, pepper PROCEDURE Cut the eggplants into strips, arrange them on a sieve, season with salt and leave for 1 hour or 2 to lose their bitter water.

Dry the aubergines, FRY in plenty of oil and when they are golden brown, drain.

Remove all the leaves outside celery leaving intact the hearts, wash them and cut them into strips.

Clean the spring onions, wash them well and put them in the water when it will lift the boil; Cook for about 10 mins, then drain.

Pour into a pan a few spoonful of oil, add the onions and sauté them till they begin to imbiondirsi; spolverizzarle sugar, brown them again for a few minutes and add the vinegar and allow it to evaporate.

Peel the tomatoes after being immersed in boiling water for a moment and then in cold water, then remove the seeds.

Put the chopped tomatoes in a pan with the onions and cook slowly for about 30 minutes, adding, if the sauce is too dry, a little water.

Chop garlic and parsley; wash the capers and reel off the olives.

Combine the scallions, olives, capers and parsley; taste, add salt and pepper, stir and add the aubergines and celery; Stir again and continue cooking slowly, over a low heat, then pour the entire contents of the Pan onto a plate and allow to cool.

Sit on a scope.