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- Ingredients
- Recipe
- Eggplants4 unit(s)
- Chopped Onions2 unit(s)
- Can of chopped peeled tomatoes1 unit(s)
- Celery stalks cut into small pieces2 unit(s)
- Green olives100 g
- Capers (drained)50 g
- Vinegar100 ml
- Sugar1 teaspoon
- Basil leaves5 unit(s)
- Oil for frying to taste
- Olive oil to taste
- Salt and Pepper to taste
- In a large pan, sauté onion in oil until translucent. Add the chopped peeled tomatoes, sliced celery, olives and capers. Cook everything for about 20 minutes on low heat. Season with salt and set aside.
- Cut the stem of the eggplant, cut into medium/large pieces. Fry in hot oil until golden. Leave on a paper towel to absorb excess fat. Season with salt and pepper.
- Add the eggplant fruit to the sauce, vinegar and sugar and stir everything over low heat to evaporate all the vinegar. Turn off the heat and add the basil leaves, lightly chopped with your hands.
- Eat at room temperature.
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