Name: Caponata
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 2 large eggplants, cubed; 6 tbsp (90 ml) olive oil; 2 onions, chopped; 1 celery stalk, thinly sliced; 2 garlic cloves, chopped; 6 plum tomatoes, diced; 3 tbsp (45 ml) red wine vinegar; 3 tbsp (25 g) black olives, pitted; 2 tbsp (30 ml) capers; 2 tbsp (30 ml) sugar; 2 tbsp (30 ml) chopped flat-leaf parsley; Salt and pepper

2 large eggplants, cubed

6 tbsp (90 ml) olive oil

2 onions, chopped

1 celery stalk, thinly sliced

2 garlic cloves, chopped

6 plum tomatoes, diced

3 tbsp (45 ml) red wine vinegar

3 tbsp (25 g) black olives, pitted

2 tbsp (30 ml) capers

2 tbsp (30 ml) sugar

2 tbsp (30 ml) chopped flat-leaf parsley

Salt and pepper

Caponata

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Ingredients

Preparation

Note from Ricardo

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