Caponata.

Caponata.

Ingredients:
Eggplant 1 kg.
Pepper 300 g.
Tomato 300 gr.
Onion 300g.
Celery 100 grams.
Olives green b / 100g.
Capers 50g.
1/2 cup white vinegar
Sugar 1 tbsp. l.
Basil (leaves) to taste
Olive oil to taste
Salt to taste

Preparation:
Cut the eggplant into cubes and lightly salt them, came to the excessive bitterness.
Cut into cubes peppers and tomatoes, celery — sliced.
Cut the onion finely enough.
Put all the chopped ingredients in a deep frying pan, add the olives, capers (wash them from the pre-salt), a little salt, sugar and olive oil.
Cook over fairly high heat.
In the end, evaporated to excess fluid, add the basil leaves and vinegar.
It can be served as a cold appetizer or main dish. You can also preserve.

капоната

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