9 nov 2009

Eggplants caponata


5 eggplants black
1 stalk celery
1 large onion
100 grams of capers
200 grams of pitted olives
1 / 2 cup of vinegar
2 tablespoons sugar
80 g of tomato extract
salt and pepper

Clean and dice the eggplant, put them in a colander with a little salt to make them drain, wash, dry and fry in hot oil, put them on paper towels. Clean and cut the celery into small pieces and blanch it in a little salted water, desalination capers. In a large skillet, fry the onion, add celery, capers, tomato extract dissolved in half a cup of hot water, olives, and mix salt and pepper, mix the sugar with the vinegar and add the mixture, then add the fried eggplant and stir slightly. Serve at room temperature.

1 commento:

  1. E non dici niente???? benvenuta nel mondo dei food blogger!!!