Name: Caponata
Prep time: 40 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 kilo eggplant; 1 onion, large chopped; 3 cloves garlic; 800 grams tomato, ripe, peeled, and chopped; 4 sprigs celery; 5 tablespoons balsamic vinegar; 2 tablespoons sugar; 100 grams olives; 2 tablespoons capers; vegetable oil; pepper

Preparation

40 mins

Medium

Cut the eggplants into 2 cm cubes. Sprinkle with salt and let rest for an hour. Then rinse thoroughly with water to remove the bitterness, and let drain. In a heavy-bottomed pot, fry the onion with a little oil until golden. Then add the garlic to brown as well.