Eggplant caponata (2)
Instructions
Wash the eggplants, cut into cubes, spolverizzarle of salt and leave to stand for about an hour, then dry them.
Put in a casserole the coarsely chopped onion, the sliced celery, eggplants.
Season with salt, cover and cook on low heat for 15 minutes.
Uncover, raise heat and deglaze with the white wine, let it evaporate in focus.
Add the chopped tomatoes, pine nuts and cook over a moderate flame for another 15 minutes.
Season with salt and pepper.
Allow to cool completely, add the oil, stir and serve.
Ingredients and dosing for 4 persons
- 500 g of eggplant
- 300 g of tomato pulp
- 1 onion
- 1 costa of celery
- 1 tablespoon of capers
- 1 tablespoon of pine nuts
- 1 glass dry white wine
- 30 g of olive oil
- Salt
- Pepper