Caponata, Delicious eggplant dish

This Sicilian stew of eggplant and other vegetables. It is eaten both in hot and cold form, served as an independent dish, as well as a side dish and snacks.



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Ingredients:

• 800 g of aubergines;
• 150 g of olives;
• 90 g of capers;
• 140 g of onions;
• 50 g of sugar;
• 400 ml of tomato paste;
• 80 ml of white wine vinegar;
• olive oil for frying;
• basil, salt and pepper to taste.
  
  

Preparation

Eggplants are peeled, cut into cubes and fried in olive oil. To vegetables were not too fat, before frying they can be slightly poured with boiling water.

In a separate bowl, caramelize onions with sugar (butter is not used) until golden. Then add the capers (remember that they can be replaced with pickled cucumbers), olives, wine vinegar and a little olive oil. Stew it all for about five minutes, after which we add fried eggplant and tomato paste. We cook another 7-10 minutes. For a couple of minutes until ready, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. Without it, you can do without, as usually the necessary salinity is given to the capers.

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