Eggplant caponata
Instructions
After washing the eggplants, cut into cubes, sprinkle with salt and leave to stand for about an hour.
Meanwhile, blanch the tomatoes, Peel, remove seeds and cut into strips.
Finely slice the onion and fry with 2 tablespoons oil; first add the tomato, then the previously chopped celery, pitted olives and capers.
Bake for about 10 minutes over low heat, until the tomatoes soften, then remove the Pan from the fire.
Return the eggplant, rinse and dry with absorbent kitchen paper and fry them in plenty of hot oil.
As the Eggplant cubes are browned, drain and dry them on paper towels, then merge them with tomatoes.
Put the pan with all the vegetables over low heat, combine the vinegar, sugar and cook until the vinegar is evaporated.
Finally remove the caponata from fire, add some Basil leaf, and allow to cool before serving.
Ingredients and dosing for 6 persons
- 1000 g of eggplant
- 500 g of onions
- 500 g of tomatoes
- 100 g of celery sticks
- 100 g of green olives
- 50 g of salted capers
- Frying oil
- Olive oil extra virgin
- 1 teaspoon of sugar
- 1/2 cup of wine vinegar
- Some leaves of basil
- Salt