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Receta Caponata All Guidia (La Cucina Italiana)
by Global Cookbook

Caponata All Guidia (La Cucina Italiana)
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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

  1. 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.