Diversify your daily menu with a classic Sicilian dish - prepare a caponata with olives! Preparing a dish in half an hour
It is necessary
- For four servings:
- - olives - 100 g;
- - one eggplant;
- - four tomatoes;
- - celery stalk - 2 tbsp. spoons;
- - sugar - 2 tbsp. spoons;
- - wine vinegar - 2 tbsp. spoons;
- - capers - 2 tbsp. spoons;
- - one onion;
- - a bunch of parsley;
- - black pepper, salt.
Instructions
Step 1
Peel the eggplant, cut into cubes, place in a bowl, sprinkle with salt. After 15 minutes, rinse with cold water, pat dry on paper towels.
Step 2
Fry the eggplants in a skillet, transfer to a bowl.
Step 3
Chop capers, olives, onions, celery. Add these appetizer ingredients to the grilled eggplant.
Step 4
Scald the tomatoes with boiling water, remove the skin. Chop the pulp, simmer with sugar for about four minutes. Add vinegar, pepper and salt. Cook for another eight minutes without a lid.
Step 5
Season the eggplant with tomato sauce, add chopped parsley. Let the mixture cool, put in the refrigerator.
