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Marilyn

Marilyn Beyda
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Recipe

Caponata

40 min
Not so easy
11
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Italian salad of eggplant. It is very fresh and tasty, it has a mixture of eggplant, celery, tomato, olives and capers. It is perfect for eating alone or as a side dish. Prepare it is very rich.

Ingredients

6 servings
  • 1 kilo of eggplant
  • 1 piece of onion big chopped
  • 3 cloves of garlic
  • 800 grams of tomato ripe, peeled and chopped
  • 4 branches of celery
  • 5 spoonfuls of balsamic vinegar
  • 2 spoonfuls of sugar
  • 100 grams of olive
  • 2 spoonfuls of capers
  • to taste of oil
  • to taste of black pepper

    Preparation

    The aubergines are cut into 2 cm cubes. Sprinkle with salt and let stand for one hour. Then rinse with plenty of water to remove the bitter, and let it drain
    In a heavy-bottomed pot, fry the onion with a little oil until browned. Then put the garlic to brown also.
    Add the tomatoes, celery, vinegar, sugar, olives, capers, pepper and little salt, and cook over low heat for 20 minutes.
    The aubergines are dried and fried in enough hot oil until brown. They drain and the surplus fat is removed. Toss the tomato sauce.
    They are left to cook on low heat for another 15 minutes, stirring the sauce from time to time with a wooden spoon.
    Let it cool.

    PRESENTATION

    It is served cold in a nice dish and it goes well with fish, chicken or meat.

    TIPS

    For a lighter recipe, instead of frying the aubergines, they are baked in the oven for half an hour with a little oil.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    114
    kcal
    5.7%
    Carbohydrates
    22.6
    g
    7.5%
    Proteins
    3.1
    g
    6.1%
    Lipids
    3.1
    g
    4.8%
    Fiber
    7.2
    g
    14%
    Sugar
    14.0
    g
    16%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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