Caponata
Serves 3
Directions
- 1Cut the eggplant in cubes
- 2Put the eggplant in a bowl and add a bit of salt and let it sit for 30 minutes.
- 3Cut a quarter of an onion and chop it.
- 4In a pot, put some olive oil, the chopped onion, and a bit of basil. After 2-3 minutes, add 1 spoon of tomato concentrate and tomato sauce. Salt it, cover it and let it cook for 30 minutes on medium/low heat.
- 5Slice the remaining onion and boil it in salted water until it softens (5/10 minutes). Then, drain it.
- 6Cut the celery in cubes and boil it for 10-12 minutes. Then, drain it.
- 7After 30 minutes, the eggplants would have released all the liquid, so dry them with a paper towel.
- 8Fry the eggplant in abundant hot oil (170°C) little by little.
- 9In the same oil, fry some skinless almonds.
- 10Cut some green olives without pit in half.
- 11In a pan, add some olive oil, the boiled onion and celery. After that, add olives, capers and some tomato sauce.
- 12In a pot, add white wine vinegar and sugar, to prepare the bittersweet sauce. Mix until dissolving the sugar.
- 13Once the pan has heated up again, add the eggplants. After that, add the bittersweet sauce. Keep cooking it for one more minute and turn off the heat.
- 14To plate it, put some quantity of it on a plate and add some fried almonds and basil leaves (optional).
Ingredients
- 2 berenjenas
- 0.75 cebolla blanca
- 150 g apio
- 80 g aceitunas verdes
- al gusto alcaparras
- según sea necesario salsa de tomate cocida
- 40 ml vinagre de vino blanco
- 3 cucharaditas azúcar
- al gusto sal
- según sea necesario aceite de oliva extra virgen
- al gusto albahaca o menta
- 40 g almendras
- según sea necesario aceite de oliva extra virgen
- al gusto albahaca
- 1 cuchara concentrado de tomate
- 350 g puré de tomate
- al gusto sal
- abundante aceite para freír
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