August, it is time for eggplant caponata


Caponata: 2 eggplant, 2 stalks celery, 3 ripe tomatoes, 1 onion, chopped, 20 g salted capers, washed and dried, extra virgin olive oil, salt and pepper

Sweet and sour sauce and decoration: 60 g sugar, 100 ml white vinegar, 20 black olives stoned and cut into quarters, 15 g toasted pine nuts

How to prepare:

Wash and cut the eggplants into small cubes, fry in hot oil and keep aside.

Wash and cut the celery into small cubes and blanch in boiling water for 2 minutes. Blanch the tomatoes, peel and remove the seeds and cu tinto same size cubes.

Heat 2 tablespoons of oil in a large frying pan, brown the onion, add the tomatoes, celery, eggplants, capers and cook for a few minutes.

For the sweet and sour sauce, cook the sugar with two tablespoons of water and one of vinegar.

A recipe from Antonia Polese

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