Eggplant Caponata

1
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

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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

How to Make Eggplant Caponata

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!

Printable Recipe Card

About Eggplant Caponata

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




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