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Kaponata Recipe

Ingredients:
  • Celery - 450 Grams
  • Oil for frying - 1 piece
  • Olive oil - 4 items. Spoons
  • Garlic - 2 teeth
  • Onions - 225 Grams (chopped)
  • Red pepper - 1 Piece (minced)
  • Tomatoes - 230 grams (crushed in mashed potatoes)
  • Basil leaves - 4-5 pieces
  • Olives without seeds - 180 Grams
  • Capers in salt - 4 items. Spoons (rinse, dry)
  • Eggplant - 900 Grams
  • Pepper - 1 Piece
  • Sugar - 2 items. Spoons
  • Vinegar - 3-4 st. Spoons
  • Salt - 1 piece
Instructions

In a small saucepan, boil the celery (5-7Minutes) until ready and cut into small pieces. In a medium-sized sauté pan, add olive oil, add onion, red pepper, garlic and fry for about 5 minutes over medium heat. Add the tomatoes .... . . basil. . . . . . . Olives, capers and ground black pepper. Cook for 10 minutes and set aside Parezhte eggplants to pieces about 2-3 cm. In a frying pan, split the oil. Add the eggplant. Gently fry until golden brown (8-10 minutes). Add salt. Move the saucepan with tomatoes to the stove, set the middle fire and add the eggplant. Add the celery. Stir. Whisk the sugar and vinegar. Add the vinegar mixture to the saucepan. Cover and cook until thick, 5 minutes. Season with salt and pepper if necessary. Give at least one day. You can serve both in a warm and cold. When serving cold, one hour before serving, remove the dish from the refrigerator. Turn the container from the caponate to a larger plate and decorate with boiled eggs, orange and basil.

Servings: 6-8

Pay attention to: