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The good news is that we’ll teach you how to make Caponata!
Ingredients:
- 10 eggplants
- Oil for frying
- 1 large celery stalk
- one onion
- 300 grams green olives
- 3 tablespoons capers in vinegar or salted
- 1.5 liters fresh tomato sauce
- Salt and pepper to taste
- 1 glass of vinegar
- 2 tablespoons sugar
Preparation:
Rinse the eggplants, remove the stem along with the tip, and peel only a strip of skin by making a vertical cut from end to end. Then cut the eggplants into fairly large cubes, fry them in hot oil, and place them on paper towels to drain.
Clean the celery by removing all the green leaves, cut it into pieces, and boil it in salted water. In a large pan, sauté the sliced onion; as soon as it turns golden, add the boiled celery, the pitted and chopped olives, the capers in vinegar (if using salted ones, they must be desalted), and the tomato sauce. Season with salt and pepper and let it cook. When the sauce is almost done, add the fried eggplants and let them absorb the flavors for a few minutes. Meanwhile, dissolve the sugar in the vinegar, then pour it into the sauce with the eggplants. Let the vinegar evaporate well. This dish is best enjoyed when served cold.
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