eggplant caponata

★★★★★ 1 Review
Chiara_Pannacci avatar
By Chiara Virzì
from Rome

We really appreciate Caponata...and you?

serves 3
prep time 30 Min
cook time 30 Min
method Pan Fry

Ingredients For eggplant caponata

  • 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
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How To Make eggplant caponata

  • 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!
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