Caponata with olives

You will need
  • For four servings:
  • – olives – 100 g;
  • – one aubergine;
  • – four tomatoes;
  • – celery stalk – 2 tbsp;
  • – sugar – 2 tbsp;
  • – wine vinegar – 2 tbsp;
  • – capers – 2 tbsp;
  • – one bulb;
  • – bundle of parsley;
  • – black pepper, salt.
Instruction
1

Clean the aubergine, cut into cubes, put in a bowl, sprinkle with salt. After 15 minutes, rinse with cold water, discuss on paper towels.

2

Fire the eggplant on a frying pan, transfer in a bowl.

3

Cut the capers, olives, onions, celery. Add these snack components to the roasted eggplant.

4

Scale the tomatoes with boiling water, remove the skin. Cut the flesh, simmer for about four minutes with sugar. Add the vinegar, pepper and salt. Cook for another eight minutes without a lid.

5

Till the eggplant with tomato sauce, add the shredded parsley. Allow to cool the mixtures, remove in the fridge.

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