🫙 From the Spice Rack

caponata

Name: caponata
Ingredients: 1 pound eggplant, cut into cubes; 2 tablespoon olive oil; 4 stalks celery, sliced; 1 onion, sliced; 8 ounce tomatoes, peeled and chopped; 2 tablespoon capers; 2 tablespoon pine nuts; 1 tablespoon granulated sugar

Caponata (Aubergine Salad — Italy) 1 pound eggplant, cut into cubes 2 tablespoons olive oil 4 stalks celery, sliced 1 onion, sliced 8 ounces tomatoes, peeled and chopped 2 tablespo...

maineasy

Ingredients8 items

Ingredients

1poundeggplant, cut into cubes
2tablespoonolive oil
4stalks celery, sliced
1onion, sliced
8ouncetomatoes, peeled and chopped
2tablespooncapers
2tablespoonpine nuts
1tablespoongranulated sugar

Directions

1
Caponata (Aubergine Salad — Italy) 1 pound eggplant, cut into cubes 2 tablespoons olive oil 4 stalks celery, sliced 1 onion, sliced 8 ounces
2
Dry them thoroughly on paper towels
3
Hat plenty of olive oil in a pan and fry the eggplant until they are brown
4
Drain on paper towels
5
Fry celery in the same oil as the eggplant and, when brown, remove from the pan
6
Add onion and cook until soft
7
Add tomatoes and cook gently for 10 minutes
8
Add remaining ingredients, return the eggplant and celery to the pan, and simmer another 5 minutes

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