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Marilyn

Marilyn Beyda
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Recipe

Caponata

40 mins
Half
12
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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.
Learn more about Marilyn Beyda

Ingredients

6 portions
  • 1 kilo eggplant
  • 1 onion, big chopped
  • 3 cloves garlic
  • 800 grams tomtato, ripe, peeled and chopped
  • 4 branches celery
  • 5 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 100 grams olive
  • 2 tablespoons capers
  • to taste oil
  • to taste 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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