Warm side dish with eggplant & capers
Ingredients:
– 1 kg purple eggplant
– 500 g celery
– 2 onion
– 200 g seedless green olive
– 1 spoon of salt free capers
– 1 spoon of pine nut
– 1 glass of tomato sauce
– 50-70 g brown sugar
– ½ glass of red wine vinegar
– 1 bouquet of basil
– 1 glass of extra virgin olive oil
– pinch of salt
– pinch of pepper
Directions:
Finely dice eggplant. Season with salt. Wait for ten minutes and soak the moist seeping from the eggplant with a paper towel. Fry the eggplant on sunflower oil.
In the meantime chop celery to fine pieces and soften in boiling water for 5 minutes.
Fry finely chopped onion on oil, add ingredients in the folowing order: celery, tomato sauce, pinet nut, capers, basil and finally eggplant. Season to taste with salt and pepper. As a final step, add red wine vinegar and sugar.
Fry for ~10 minutes and serve.
AKADEMIA ITALIA 12. episode: Olaszország legdélebbi pontján készült bor Flora & Alessandro