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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
1 onion
300 g green olives
3 tablespoons capers in vinegar or salted capers
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 drain them on paper towels.
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 capers, they must be rinsed to remove the salt), and the tomato sauce. Season with salt and pepper and let it cook.
When the cooking is almost complete, add the fried eggplants to the sauce 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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