August, it is time for eggplant caponata
Ingredients: 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 […]
August, it is time for eggplant caponata Read More »
