The town of Giuliana

Foods and cook recipes Giuliana

Pie caponata


Eggplant common 6 or 7 large, a cup of tomato sauce, capers gr. 50, green olives pitted gr. 150, a small bunch celery, three tablespoons vinegar, three tablespoons sugar, oil, salt, pepper, a pastry.

Pie caponata


Cut the eggplant into cubes, put them to rest in salted water, drain, dry and fry in abundant oil. Then prepare the caponata, fry in a pan with a little oil, celery cut into small pieces and boiled previously, pitted olives, capers.

Add the tomato sauce and then the vinegar and sugar to agrodolce. Let simmer a few minutes, then pour the eggplant in the pan, season with salt and pepper, and cook in the sauce.

You will meanwhile prepared the pastry, avrete esplanade in two round leaves and have already lined with one of them a well-buttered baking dish.

Pour the caponata, cover the pie with the remaining leaf and scroll down to a moderate oven for about half an hour. Serve the pie luke-warm or cold.

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