Caponata

Yield: 1 servings

Measure Ingredient
- G. Granaroli XBRG76A MM:MK VMXV03A
1 pounds Eggplant diced
Salt
¼ cup Olive oil
2 larges Onions chopped
2 larges Stalks celery chopped and par-boiled
1 cup Pitted green olives
2 cups Skinned, seeded, chopped tomatoes (canned if you like)
¼ cup Vinegar
2 tablespoons Sugar
2 tablespoons Capers(jarred)

*Place diced eggplant in colander, sprinkle with salt and let sit over bowl for 1 hour. Rinse, drain and dry. Heat ½ the oil in pan until hot but not smoking. Fry eggplant until golden on all sides.

Drain well. Heat rest of oil and fry onions until golden. Add celery, olives, tomatoes, salt, pepper and cook 5 min. Add sugar, vinegar, and capers and cook for 10 min. Remove from heat. Serve cold with crusty bread.

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