Caponata in sour taste
6 recipes
Appetizer of Montalbano
ingredients
servings
6
Aubergine
3 unit
Green olives
300 grams
Capers
100 grams
Celery
100 grams
Onions
3 unit
Tomato paste
150 grams
White sugar
100 grams
Vinegar
1 spoon
Almonds
100 grams
starters from Italy - Sicilia
Appetizer of Montalbano
Appetizer of Montalbano
ready in
1 hour 5 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Eggplant caponata
preparation
step 1
Cut the aubergines into slices, sprinkle them with salt and allow them to bake for 10 minutes to remove bitter. Fry in plenty of hot oil and let it drain abundantly.
step 2
Cut the onion into thin slices and let it brown in a pan.
step 3
Cut the celery and let it boil. When cooked add it to browned onion along with pitted olives and capers.
step 4
Finish the sauce preparation by adding the tomato concentrate, vinegar, sugar and 200 ml of lukewarm water. Cook for about 20 minutes.
step 5
When finished, combine the aubergines, previously fried, let them flavor for a few minutes, then combine the almonds and a chopped basil. Serve cold
