Caponata (3)
Instructions
Wash all vegetables and cut eggplants, celery and tomatoes, dice onions into rings.
Heat a little oil, fry the onions and when they will become a beautiful golden brown, add the tomatoes, capers desalted, celery, pine nuts and olives.
Brown well and just tomatoes will be cooked, remove the Pan from the fire.
Fry the eggplant in the remaining oil and when they become very colorful, add them to the tomatoes.
Now pour the vinegar, sugar and give a nice mixed and keep over low heat until the vinegar has evaporated completely.
At this point the caponata is ready.
It should be eaten cold and it can also serve as an appetizer.
Ingredients and dosing for 6 persons
- 4 eggplant
- 2 hearts of celery
- 4 onions
- 4 ripe tomatoes
- 100 g of pitted black olives
- 50 g of pine nuts
- 50 g of capers
- 1 tablespoon of sugar
- 1/2 cup of wine vinegar
- 10 cl of olive oil
- Salt