Caponata with Olives
Appetizers • Italian
Description
The finished caponata can be blended into a paste and served on toasted bread.
Ingredients
- Ground Black Pepper to taste
- Eggplants 1 piece
- Olives stuffed with lemon 5 oz
- Celery stalk 2 pieces
- Capers 2 spoons
- Onion 1 piece
- Tomatoes 4 pieces
- Sugar 2 spoons
- Malt Vinegar 2 spoons
- Parsley 1 bunch
- Salt to taste
Step-by-Step Guide
Step 1
Peel the eggplant, cut it into cubes, place them in a bowl, and sprinkle with salt. After 15 minutes, rinse with cold water, pat dry with a paper towel, and sauté in a skillet for about 4 minutes, then transfer to a bowl.
Step 2
Chop the olives, capers, onion, and celery, and add them to the eggplants.
Step 3
Scald the tomatoes with boiling water and peel off the skin. Chop the flesh and sauté it with sugar for about 4 minutes. Then add vinegar, season with salt and pepper, and cook uncovered over high heat for another 7–8 minutes.
Step 4
Season the eggplants with the prepared tomato sauce, and add the chopped parsley. Allow the mixture to cool, then place it in the refrigerator.
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