Caponata (2)
Instructions
Cut the aubergines into cubes and let them soak 15 minutes in water and salt why lose the bitter.
Drain, Pat dry and FRY in oil.
When they are golden, drain them well and keep them aside.
Same condiment FRY celery, drain and add to the eggplant.
Then FRY the onion, place tomatoes chopped and cook about 10 minutes.
Add the vinegar and the sugar, then the capers, pine nuts, raisins, olives, aubergines and celery.
Reshuffled because everything is flavored and, after 10 minutes of cooking over low heat, pour the caponata on a serving dish.
The caponata served warm or even better cold.
Ingredients and dosing for 6 persons
- 500 g of eggplant
- 10 cl of olive oil
- 2 hearts of celery (chopped hearts to pieces)
- 1 thin sliced onion
- 300 g of fresh peeled tomatoes (or peeled canned tomatoes)
- 1 tablespoon of sugar
- 1/2 cup of wine vinegar
- 2 tablespoons of capers
- 1 tablespoon of pine nuts
- 1 tablespoon of sultanas
- Olives