Buon appetito!
Caponata
Italy with tomato
made by Harry Belmans
Credits: Photos - Heikki Verdurme
Ingredients
4 persons
- 1 can ELVEA diced tomatoes with fresh vegetables
- 2 eggplants
- pinch of salt
- tablespoon of olive oil
- 2 rode onions
- 3 stalks celery
- 4 cloves of garlic
- 1 bushel of basil
- 100 grams black olives
- orange
Preparation
-
1
Slice the eggplants and sprinkle them with a little salt.
-
2
Set them aside for an hour in a colander and then pat them dry.
-
3
Cut the eggplant slices into cubes and fry them until golden brown in a little olive oil.
-
4
Cut the onions and celery into pieces and mince the garlic.
-
5
Sauté briefly and add the diced tomatoes.
-
6
Pick some of the basil and add it, along with the olives.
-
7
Walk for another ten minutes or so.
-
8
Add the eggplants.
-
9
Peel the orange, cut out the flesh and also catch the juice.
-
10
Add this to the caponata and stir.
-
11
Taste if it's seasoned enough.
-
12
Serve with the rest of the basil and bread.
Buon appetito!
