Sweet and sour "caponata"
 SERVE |
 TIME |
 DIFFICULTY |
| 4 | 1 h | Easy |
Ingredients:
- 400 gr. of eggplant
- 100 gr. of sellery
- 100 gr. of black olives
- 20 gr. of capers (in salt)
- 100 gr. of onion
- 200 gr. of tomato puree
- 10 cl. extra vergin olive oil
- 20 gr. of pinenuts
- 10 gr. of sugar
- 10 cl. white wine vinegar
- Salt and pepper
Method:
- Clean and dice the eggplant and the sellery, chop the onion.
- Marinate with salt the eggplants for about 3 hours and then wash and dry them.
- Clean the capers from the salt,stone the olives and lightly toast the pinenuts.
- In a non stick pan cook on a high fire the eggplants, meanwhile cook the sellery in boiling water for 2-3- minutes.
- Fry on a low fire the onion for 3-4 minutes and then add the eggplants, the sellery, the tomato puree, the olives, the capers and the pinenuts.
- In a small pan prepare a sweet sirup mixing the sugar and the vinegar cooking for 3-4 minutes.
- Season the vegetables with the sweet (abd sour) sirup.
- Serve hot.
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