Caponata (Aubergine salad Italy)
Caponata (Aubergine salad Italy) recipe in the canning category
Recipe ingredients:
- 1 pound eggplant, cut into cubes
- 2 tablespoons olive oil
- 4 stalks celery, sliced
- 1 onion, sliced
- 8 ounces tomatoes, peeled and chopped
- 2 tablespoons capers
- 2 tablespoons pine nuts
- 1 tablespoon granulated sugar
- 1/2 cup red wine vinegar
- 1/4 cup large green olives
- Salt, to taste
- Pepper, to taste
Recipe method:
- Sprinkle cubes of eggplant with salt and leave them in a colander to drain for 1 hour.
- Dry them thoroughly on paper towels.
- Hat plenty of olive oil in a pan and fry the eggplant until they are brown.
- Drain on paper towels.
- Fry celery in the same oil as the eggplant and, when brown, remove from the pan.
- Add onion and cook until soft.
- Add tomatoes and cook gently for 10 minutes.
- Add remaining ingredients, return the eggplant and celery to the pan and simmer another 5 minutes.
- You may can this or serve it cold after making.
- To can, pour into glass jars, seal and boil for 20 minutes.
- It will keep for months.
Tags: caponata, aubergine, salad, Italy, recipe, canning, recipes, cooking