Caponata

29 August 2011 by Cooking Tomato Sauce

caponata- eggplants: 1 kg.
- tomato sauce: 500 gr.
- celery: 600 gr.
- pitted olives in brine: 200 gr.
- pine nuts: 60 gr.
- sugar: 60 gr.
- vinegar: half a cup
- extra virgin olive oil
- salt
- basil
- capers
- onions: 2

 

Wash and clean the eggplants. Cut into cubes, sprinkle with coarse salt and leave to drip for 1 hour.
Peel and cut the celery into strips. Blanch them in water for a few minutes, drain, pat dry and fry with olive oil.
Fry the onions in another pan then add that capers, pine nuts and olives.
After 10 minutes add the tomatoes cut into cubes and cook for about 20 minutes. Drain and rinse the eggplant. Pat dry and fry in a large skillet.
When Eggplants are well browned and golden combine all ingredients and add the sugar and vinegar. Cook until the vinegar is completely vague and leave to cool. Serve with basil leaves.


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