CAPONATA (ITALY)


 

  • Olive oil (3,38 oz )
  • 3 eggplants
  • 2 onions
  • 4 tomatoes
  • 0,55 LB of raisins,
  • 2 tablespoons of capers.
  • 4 celery stalks (chopped)
  • Water (1,69 oz)
  • 1 teaspoon of grape vinegar.
  • 5 tbsp. roasted bell peppers
  • A few sprigs of basil
  • Salt
  • Black pepper

Chop the eggplants into 0,78 inc cubes. In taking the oil pan over medium heat, Add the eggplants and cook for about 15-20 minutes until tender.

Take the eggplants from the pan and let them stand. Add the chopped onions to the pan and cook for 5 minutes. Add the diced tomatoes and cook over low heat until soft. Put the eggplants back in the pan.

Mix in the capers, raisins, vinegar, water, celery stalk, salt, and pepper.Continue cooking over low heat without stirring much until the ingredients are soft.

Sprinkle roasted peanuts and basil leaves on top and serve warm.

ENJOY YOUR MEAL

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