Eggplant Caponata

Chiara Virzì

By
@Chiara_Pannacci

We really appreciate Caponata...and you?

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Wash the eggplants and cut them into chunks.
2Fry 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.
3In 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.
4Now put in it the eggplants, some leaves of basil and the capers.
5Stir 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