Caponata
Ingredients
- 2/3 cup (5 fl. oz./150 ml) olive oil
- 1 lb. (450 g) eggplant, cut into 1-inch (2.5-cm) cubes
- 8 oz. (225 g) onions, roughly chopped
- 4 oz. (110 g) celery, roughly chopped
- 2 cans (each 14 oz./400 g) whole plum tomatoes
- 1 Tbs. capers, rinsed and dried
- 1 Tbs. pine nuts
- 1 Tbs. plus 2 tsp. caster (superfine) sugar
- 3 Tbs. red wine vinegar
- Salt and freshly ground pepper
Organization Tags
Tags easily organize your Recipe Library
Comments