Caponatou

Last Updated on October 11, 2024

This Italian salad of aubergines and other ingredients comes from Sicily.

Ingredients:

2 pcs of medium-sized, firm eggplants 2 pieces celery stalks 1 piece onion 250 g of tomatoes 70 g black olives 1 tbsp balsamic leaf 1 tbsp capers 1 handful pine nuts olive oil pepper sugar salt

Procedure:

1. Cut the aubergines into cubes, salt them and let them stand for 20 minutes to get rid of the bitterness
2. Peel and cut the onion into half-rounds, fry them in oil until golden brown, then remove from the pan
3. Add a little oil, steamed, peeled and chopped tomatoes and chopped celery, sauté for about 10 minutes, then remove the Vegetable Recipes
4. Pour some oil back into the pan and add the rinsed and thoroughly drained eggplants, fry the cubes
5. Put all the fried ingredients in a pot, add the dry roasted nuts and vinegar, salt, pepper and sugar to taste
6. Bake in a preheated oven at 180 °C for about 30 minutes, then let the salad cool down.