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Deborah

Deborah Dana

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Recipe

Traditional Caponata

1h 30 mins
Low
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The caponata is an Italian vegetable dish with ingredients such as eggplant, tomato, olives and capers. This recipe, besides being a very rich recipe, is a healthy recipe.
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Ingredients

6 portions
  • 2 eggplants, chopped into cubes
  • 500 grams tomtato, peeled and chopped into cubes
  • 1 cup kalamata olive
  • 3 tablespoons capers
  • 4 branches celery, chopped coarsely
  • 1/2 cups olive oil
  • 1 teaspoon salt
  • 3 red onions, chopped coarsely
  • 1 tablespoon black pepper
  • 1/3 cups balsamic vinegar
  • 1/4 cups fresh parsley, chopped

Preparation

Pre-heat the oven to 200 degrees Celsius.
On a baking sheet, place the aubergine in a saucepan with 1/4 cup of olive oil and salt and bake for 15 minutes.
Meanwhile in a large skillet over medium heat heat the remaining olive oil.
Brown the onions in the oil for 10 minutes and add the tomatoes, olives, capers and pepper.
Lower the heat to low heat, cover the pan and cook for 10 minutes.
Add the aubergine and celery and cook by stirring with a wooden spoon for 10 minutes.
Add the vinegar and cook for 1 more minute.
Get out of the fire.

PRESENTATION

Serve on a platter decorating with fresh parsley.

TIPS

This recipe can be made one day in advance. Store in a glass refractory in the refrigerator.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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