Caponata

Ингредиенты

• 1/4 ч.л. pepper
• 1/4 ч.л. salt
• 1 ст л, без жидкости capers
• 1/3 чашка olive oil
• 5 больших olives
• 10 raisins
• 2 стебля, средний celery, sliced
• 1 очищенный от кожуры cubed
• 1 средний onion, thinly sliced
• 2 ст л parsley, chopped
• 2 средних целых tomatoes, chopped
• 0,06 чашка pine nuts (1 tbsp)
• 1 fl oz wine vinegar
• 3 ч.л. sugar

Способ Приготовления

1. Salt the eggplant and leave to drain for 30 minutes.
2. Rinse, dry and fry in hot oil until brown and tender, then drain on paper.
3. Fry the onion until golden, then add tomatoes and celery.
4. Simmer for 15-20 minutes then add the capers, pine nuts, raisins and olives.
5. Dissolve the sugar in the vinegar and add to pan; season with salt and pepper.
6. Mix in the eggplant and parsley and leave to stand for the flavours to develop fully.