Chicago 1934
Instructions
Clean and chop into small pieces white celery, peppers, eggplants and fry them.
Drain them, support them on paper towels and salt.
In a pan sauté the chopped onion with green celery and basil.
Pour into casserole the tomatoes, deprived of the seeds and cut into pieces.
Season with salt and cook for 20 minutes.
In a bowl put the fried vegetables, combine the tomatoes and sprinkle with plenty of vinegar.
Serve warm or cold caponatina.
Ingredients and dosing for 4 persons
- 1000 g of eggplant
- 1000 g of tomatoes
- 900 g of peppers
- 1 white celery
- Celery green
- Basil
- Onion
- Olive oil
- Abundant of wine vinegar
- Salt