The town of Lascari

Foods and cook recipes Lascari

Eggplant caponata


12 eggplant, tomato sauce a cup (preparata con gr. 600 of ripe tomatoes, two small onions and basil), white olives gr. 200, capers gr. 50, a small bunch celery, three tablespoons vinegar, three tablespoons sugar, toasted breadcrumbs gr. 100 gr toasted almonds. 100.

Eggplant caponata


Cut the eggplant into cubes and leave them in salted water for an hour or more, to lose their bitterness. Drain, dry and fry in a pan with plenty of oil so as to cover them.

Separately, fry in a pan with a little oil pitted olives, capers and celery, you've already shredded and boiled in water for about ten minutes, intenerirlo.

Add the tomato sauce and seasoned with vinegar and sugar. The vinegar dell'agrodolce may be added in a greater extent than that indicated, according to the tastes.

Pour into the pan also eggplant, and let cook for few minutes in the sauce over low heat, shaking the pan occasionally to prevent them from sticking to the bottom.

Spend the caponata into a serving dish and cover with toasted breadcrumbs and the chopped almonds, stir together. Serve perfectly cold, even the next day.

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