Eggplant Caponata

Chiara Virzì

By
@Chiara_Pannacci

We really appreciate Caponata...and you?


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Comments:

Serves:

3

Prep:

30 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

2
eggplant
1
ladle of tomato sauce
1/2
onion
basil, fresh
1 l
olive oil, extra virgin
1 tsp
capers
1 Tbsp
olives
half glass
apple vinegar
1 Tbsp
sugar

Directions Step-By-Step

1
Wash the eggplants and cut them into chunks.
2
Fry the eggplant in olive oil.
When they are golden, place them on a plate with blotting paper.
If necessary, make more layers of paper and eggplants, to absorb much oil as possible.
3
In a large pot, put the chopped onion and 2 tablespoon of water. Afetr few minutes add 1 ladle of tomato sauce. Add vinegar and sugar. When tomato is done, turn off the stove.
4
Now put in it the eggplants, some leaves of basil and the capers.
5
Stir with a spoon.
Enjoy your meal!

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy