Peel the eggplant, dice and fry in a frying pan in 1 glass oil. Check that the diced eggplant browns without sticking. As soon as fried, pour into a sieve to drain. In the same frying pan, fry the diced peppers, stirring from time to time, drain once fried. Fry the sliced onions with oil in a casserole. When they start melting, add the skinned, seeded and quartered tomatoes and the chopped celery. Cook until the water of the tomatoes evaporates completely. Then add the eggplant, peppers, well drained capers, green olives and vinegar. Salt very lightly because of the olives, pepper, cover and cook very gently for 10 to 15 minutes. Chill in the refrigerator. Serve the caponata very cold as an appetizer.
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2 1/4 lbs eggplant
2 1/4 lbs tomatoes
1 1/2 lbs yellow, red and green peppers
1 lb onions
1 stick celery
1/3 lb green olives, pitted
1 3/4 oz capers
1/2 glass good wine vinegar
olive oil
salt, pepper
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20
mn
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55
mn
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You can serve a RosÄ de Bandol with this caponata.
