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PrintCAPONATA
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Rinse the salted capers, soak and then drain and keep it aside.
- Heat the olive oil in a saucepan and add the eggplants and fry until golden and soft.
- Remove the eggplant from the pan, drain excess oil on paper towels and set aside.
- Add the onion and celery to the saucepan and saute till the onion turns translucent and the celery turns soft.
- Add the tomatoes and cook till it is tender, then add the vinegar, the capers, the olives, the parsley, and the salt and pepper to taste and simmer for five minutes.
- Remove the pan from the heat, add the eggplants and the crushed oregano and mix well.
INGREDIENTS
- 9 tablespoons of Cooking oil
- 3 eggplants, to be cubed
- 2 red onion, to be chopped
- 4 celery sticks, to be chopped
- 7 tomatoes, peeled and roughly chopped
- 4 tablespoons of red wine vinegar
- 2 tablespoons of salted capers
- 100 grams of black olives,pitted
- A handful of Italian parsley, chopped
- 2 teaspoon of dried oregano, crushed
- Salt and pepper to taste
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Posted Tuesday, February 7, 2023 at 7:03:13 AM