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Caponata

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Ingredients

1 api
2 melenzane
1 big onion
2 pealed tomatoe
1 soup spon tàpares
100 g olives
40 g sugar
1 finguer on a glas vinegar
olive oil
salt

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Caponata

Features:
  • Vegan
  • Medium

Ingredients

Directions

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Fried eggplants and celery ideal to accompany grilled meat or as an appetizer with bread

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Steps

1
Done

Cut onions in half, slice them.
Cut green olives in half.
Dice the celery and the eggplants (do not peel the eggplants)

2
Done

Afterwards put the eggplants in a drainer, salt them, and put some weight over them to drain the water.
Meanwile dip for three minutes the thick stems of the celery in boiling water to soften them

3
Done

An hour later, press the eggplants hard to drain the remaining water.
Fry them in enough oil without covering them till golden and reserve

4
Done

Fry the onions at low temperature in a large pan till golden.
Add the peeled and chopped tomatoes, the celery and the eggplants.

5
Done

Once all mixed season to taste, cover, cook at low temperature and stir so it doesn't stick.

6
Done

Ten minutes later add the olives and the capers. Cover and cook for about 10 minutes.

7
Done

When the tomatoes are cooked add the sugar and the vinager.
Once the vineger is reduced, we turn off the stove.

8
Done

Serve at room temperature.

melenzane

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