Caponata

Ingrédients

• 1/4 cuillère à café pepper
• 1/4 cuillère à café salt
• 1 cuillère à soupe, épuisées capers
• 1/3 tasse olive oil
• 5 larges olives
• 10 raisins
• 2 tiges, moyennes celery, sliced
• 1 pelée cubed
• 1 moyenne onion, thinly sliced
• 2 cuillères à soupe parsley, chopped
• 2 ensembles moyens tomatoes, chopped
• 0,06 tasse pine nuts (1 tbsp)
• 1 fl oz wine vinegar
• 3 cuillères à café sugar

Directives

1. Salt the eggplant and leave to drain for 30 minutes.
2. Rinse, dry and fry in hot oil until brown and tender, then drain on paper.
3. Fry the onion until golden, then add tomatoes and celery.
4. Simmer for 15-20 minutes then add the capers, pine nuts, raisins and olives.
5. Dissolve the sugar in the vinegar and add to pan; season with salt and pepper.
6. Mix in the eggplant and parsley and leave to stand for the flavours to develop fully.