Caponata is a kind of Italian caviar. Caponata can be used as a main course or as a snack when served on a slice of toasted bread.
It is necessary
- • 2 eggplants;
- • 1 onion;
- • 2 sweet peppers;
- • 3 stalks of celery;
- • 500 g of tomatoes;
- • 3 tbsp. spoons of salted capers;
- • 2 tbsp. tablespoons of sugar;
- • half a can of olives;
- • 3 tbsp. spoons of wine vinegar (white);
- • peeled pine nuts (to taste);
- • olive (or vegetable oil) for frying.
Instructions
Step 1
Before cooking vegetables are washed and dried on a towel. The stalks of the eggplants are cut off, after which they are cut into cubes of about 1x1 cm. The sliced eggplants are laid out in a bowl, salted, and a load is placed on top of them (a jar of water or a plate of water).
Step 2
The celery is cut into small pieces, the seeds are removed from the peppers and the peppers are cut into medium cubes. Tomatoes are scalded with boiling water and peeled, then cut into quarters, from which the seeds are removed. Tomato quarters, peeled from seeds, are cut into large pieces.
Step 3
Oil is poured into a deep preheated pan (about 3 tablespoons), finely chopped onion is added in advance, which is fried until transparent. Capers, celery and olives are added to the fried onions, the resulting mixture is fried for 5 minutes.
Step 4
Peppers are added to the mixture in a frying pan, fried for 5 minutes, tomatoes are added to them. The contents of the pan are fried until the peppers are tender.
Step 5
Eggplants are fried in another pan, which must first be rinsed from salt. Ready eggplants are added to the rest of the vegetables, mixed and stewed for several minutes, after which the vegetables are sprinkled with sugar and wine vinegar is poured into them. The vegetables are gently mixed, sprinkled with pine nuts and simmer for another 2-3 minutes.
Step 6
To serve with bread, slices of any bread must be dried on the grill, in a toaster or simply in a dry frying pan. After that, the vegetables are laid out on bread, decorated with basil leaves and served on the table.
