Caponata

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

Features:

Cuisine:

Medium

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

Directions

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.