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Ingredients for 8 people:
- 1 kg aubergines
- 1 tbsp capers "Arconatura"
- 1 red onion
- 20 olives Nocellara del Belice "Arconatura"
- 100 g celery
- 200 g peeled tomatoes "Masseria Dauna"
- 2 teaspoons tomato paste from Pachino Cherry Tomatoes "Campisi"
- 1 cup balsamic vinegar 1 Gold Medals "Giusti"
- 1 teaspoon sugar
- Extra Virgin olive Oliva Fiore "Frantoio Franci"
- Coarse salt
Cut the eggplant into 2 cm thick slices and rub with coarse salt. Put them into a strainer with a weight. In this way squeeze the water out of the eggplant for 2 hours.
Rinse, dry and cut into cubes. Fry in a little olive oil and drain on kitchen paper.
Dice the onion and celery and fry in a pan. Add Olives, tomatoes, tomato paste and the capers and simmer for 5 minutes.
Add the eggplant, vinegar and 1 teaspoon sugar. Season with salt.
Caponata is served cold as an appetizer or as an accompaniment to hot pasta and fish dishes.
Recommended wine: Chardonnay Planeta