La caponata



• 1 kg of eggplant
• 500 grams of celery
• 2 onions
• 150-200 gr. green olives already pitted
• A handful of capers
• A tablespoon of tomato pinoliSalsa
• 50-70 grams of brown sugar
• Half a cup of black vinegar
• Basil
• Extra virgin olive oil


Cut the eggplant into cubes, put them in salt for about an hour and then rinse with fresh water and after having dried or drained, fry them. Do not cook at all, but just let them brown, until half cooked.

Meanwhile wash the celery depriving it of leaves and cut the stem into small pieces (about one cm). Boil it until it soften. Do then fried with plenty of onions, finely chopped adding the tomato sauce, olives, already boiled celery and capers.

Finally add the eggplant and continue to cook the sauce making sure that the cover at least in part.

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