Eggplant caponata: rediscovering a traditional recipe
A simple and tasty recipe, ideal as a side dish or as a main course, accompanied with homemade bread.
Equipment
- Colander
- Pan
- Cloth
- Slotted spoon
Ingredients
- 1 kg Eggplant
- 1 white Onion
- 4 sticks Celery
- 250 g Tomato puree
- 1 tablespoon salted Capers
- 100 g pitted black Olives
- to taste Extra Virgin Olive Oil
- to taste Olive Oil
- 1/2 glass white Vinegar
- 1,5 tablespoons Sugar
- to taste fresh Basil
Instructions
- Cut the eggplant into cubes and put them in a colander.
- Sprinkle with coarse salt, cover with a cloth and let it drain.
- In the meantime, wash the celery, cut it into small pieces and put it in a pan with water.
- When water has completely evaporated, add the chopped onion and fry in plenty of extra virgin olive oil.
- Add capers (after desalting them), olives cut in half and tomato puree.
- After adjusting for salt, cook over low heat until a rather thick sauce is obtained.
- Add vinegar and sugar, stir and remove from heat.
- Dry the eggplant cubes by dabbing them with a clean cloth then fry them in plenty of hot olive oil.
- Once golden, remove the eggplant from heat with a slotted spoon and place it on kitchen paper.
- Add the eggplant to the caponata sauce, mix well, let it cool and serve with fresh basil leaves.
Nutrition
Calories: 350kcal