Caponatina (2)
Instructions
Clean the aubergines and cut them into small pieces.
Arrange them on a colander sprinkled with salt and leave to drain for about 1 hour, why lose the bitter taste.
In a pan with a little oil to Brown the sliced onion, then add the tomatoes, celery, salt, and to restrict the sauce for about 15 minutes.
Rinse and dry the aubergines, fry them in hot oil and put them in the pan with the sauce.
Add the capers and olives and blow up for a few minutes, then add 2 tablespoons vinegar, 1/2 tablespoon sugar and continue cooking over low heat until vinegar evaporates.
Serve cold as an appetizer or as a side dish.
Ingredients and dosing for 4 persons
- 800 g of eggplant
- 400 g of onions
- 400 g of tomato pulp
- 1 stalk of celery
- Capers
- Green olives
- Olive oil
- Wine vinegar
- Sugar
- Salt