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Aubergine "caponata" style - Capunata di milinciani PDF Print E-mail

Capunata di milinciani - Author Emanuele73

Ingredients: 4 medium size aubergines; 1 white onion; 2 celery stalks; 60 gr (3 oz) pitted green olives; 40 gr (2 oz) pickled capers; 1 dl (3 fl oz) white vinegar; 1 tbsp sugar; 1 tbsp tomato puree; salt; olive oil.

Cut coarsely diced the aubergines, sprinkle them with salt and leave them to rest in a colander so that they deposit the bitter liquid. Clean the celery removing all green leaves, cut into pieces and boil in salted water. Fry the aubergines an set aside. In a large container, fry the onion and when it is golden add the boiled celery, pitted and chopped olive, pickled capers and the tomato sauce. Season with salt and pepper and cook. When almost cooked add the fried aubergines, to flavor for a few minutes. Meanwhile, dissolve sugar in vinegar and then pour it in the sauce with Aubergines. Making good blend the vinegar. Serve it cold.


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