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Receta Caponata All Guidia (La Cucina Italiana)

Name: Caponata All Guidia (La Cucina Italiana)
Ingredients: 3 med Eggplants, peeled and cubed Salt; 1 c. Extra-virgin extra virgin olive oil; 2 x Onions, sliced; 2 stalk celery, sliced; 5 x Tomatoes, peeled, seeded and diced, (Substitute Pomi brand if fresh tomatoes are less-than-best-quality); 1/2 c. Minced pitted black olives, (Mediterranean type); 1/4 c. Capers; 1 Tbsp. Red wine vinegar; 1 Tbsp. Sugar Pepper; 2 Tbsp. Chopped fresh basil

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Ingredientes

3 med Eggplants, peeled and cubed Salt
1 c. Extra-virgin extra virgin olive oil
2 x Onions, sliced
2 stalk celery, sliced
5 x Tomatoes, peeled, seeded and diced, (Substitute Pomi brand if fresh tomatoes are less-than-best-quality)
1/2 c. Minced pitted black olives, (Mediterranean type)
1/4 c. Capers
1 Tbsp. Red wine vinegar
1 Tbsp. Sugar Pepper
2 Tbsp. Chopped fresh basil

Direcciones

Place the eggplants in a colander and sprinkle with 1 Tbsp. salt. Let sit for 1 hour to let them drain their bitter juices. Heat the extra virgin olive oil till it is very warm. Gently squeeze the eggplant dry and blot with paper towels; fry till golden brown all over, turning often. Remove with a slotted spoon and place in a serving bowl. Add in the onion and celery to the extra virgin olive oil, and cook till crsip-tender about 5 min. Stir in the tomatoes, olives, capers, vinegar, sugar, salt and pepper. Cook over medium heat for 5 min. Pour over the eggplants in the bowl. Add in the basil and stir gently. Serve at room temperature.