Caponatina |
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| Ingredients: | ||||||||||||||||||||||||||
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1 medium size eggplant, finely diced 1 small onion, diced 1 stalk of celery, diced 1 small red bell pepper, diced 1 8 oz can of tomato sauce 6 green olives, pitted and chopped 6 black olives, pitted and chopped 1 tablespoon capers 1 tablespoon pine nuts 2 tablespoons of raisins 1/2 cup of olive oil 1 tablespoon sugar 1/4 cup red wine vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper |
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| Preparation: | ||||||||||||||||||||||||||
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Prepare the eggplant by salting them and letting them stand around a half an hour or more to release the excess water. Rinse and pat dry with a paper towel. In a frying pan sauté the eggplant in olive oil until tender. Remove the eggplant from the pan and drain on a paper towel and set aside. Add the onions, celery and bell pepper to the pan and sauté until tender, about 3 minutes. Stir in tomato sauce, olives, capers, pine nuts and raisins and simmer for 15 minutes. In a separate saucepan, slowly heat the vinegar and sugar until sugar is dissolved. Stir the sugar vinegar mixture into the tomato sauce . Stir in the eggplant. Season with salt and pepper. Serve warm or cool to room temperature before serving. Serve on toasted bread. |
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