Caponata

I can hear you already going what on earth is that?????





Well.....If words like “caponata ” make you think, “Ew, weird, clicking away now." Don’t–click away!




Avoiding things that sound weird will keep you from enjoying things that taste amazing.





So onto the recipe...

 

First things first

4 Tbsp 100% Organic Extra Virgin Olive oil
4 lbs eggplants
1 lb onions
½ whole celery
2 ½ cups green olives pitted
1 cups capers desalted
1 ½ cans of diced plum tomatoes
Sugar
White vinegar
Salt

 

                                                                                                                                                                Second things steps...

Wash eggplant then cut them diced and put in colander, sprinkle with salt between layers. Let drain for approximately 2 hours.
Meanwhile slice celery and cook in boiling water until soft.
Cut onions and fry in extra virgin olive oil until soft and add tomatoes and break tomatoes with wooden spoon and cook for five minutes.
Add green olives and capers and a little sugar then taste the mixture.
It should have a sweet and sour taste, if it is too sweet add vinegar one tablespoon at a time and taste again.
Meanwhile drain and pat dry the eggplant.
Put extra virgin olive oil in large pan on medium heat until hot enough to fry and fry the eggplant until browned then drain on paper towels.
In the end in a very large bowl mix the sauce with the eggplant.
Serve tepid.

 
Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from me and the recipe came from me


Enjoy !!


Love, Kiolbasa Style