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Ингредиенты
- 2 lrg Eggplants Salt to taste
- 1 jar oil-cured black olives, pitted and halved ( 6 1/2 ounces)
- 1 jar green olives with pimentos, liquid removed and halved ( 5 3/4 ounces)
- 1 jar capers, (3 ounces)
- 4 lrg Stal celery, diced
- 1/2 c. To 2/3 c. extra virgin olive oil
- 2 lrg Onions, sliced
- 2 can Tomato sauce, (16 ounces each) Freshly grnd pepper to taste
- 1/4 c. Sugar
- 1/2 c. Red wine vinegar
Инструкции
- Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 min. Rinse, drain well and pat dry.
- In a bowl, combine the black olives, green olives and capers. Cover with hot water and let them plump for 20 min, drain well.
- In a saucepan of boiling water, blanch the celery for 1 to 2 min, or possibly till just tender. Drain and pat dry.
- In a large skillet set over moderate heat, heat 3 Tbsp. extra virgin olive oil till warm. Add in the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 Tbsp. of water to prevent sticking, till just tender and golden. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant.
- Add in 2 Tbsp. of oil to the skillet and heat it till warm over moderate heat. Add in the onions and cook, stirring occasionally, just till tender. Add in the tomato sauce, 2 c. water, the reserved eggplant, olives, capers, celery, and season with salt and pepper.
- Simmer the mix over low heat, stirring occasionally, for 30 min.
- In a small bowl, combine the sugar and vinegar, stirring till dissolved. Add in the sugar mix to the eggplant mix and stir to combine. Transfer the caponatina to a bowl, let it cold to room temperature, and refrigerateit, covered, for 1 to 2 days to allow the flavors to blend.
- Yield: 8 to 10 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1358g | |
| Calories 546 | |
| Calories from Fat 17 | 3% |
| Total Fat 2.03g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4846mg | 202% |
| Potassium 3483mg | 100% |
| Total Carbs 124.99g | 33% |
| Dietary Fiber 18.4g | 61% |
| Sugars 100.45g | 67% |
| Protein 15.15g | 24% |
