Caponata

재료

• 1/4 티스푼 pepper
• 1/4 티스푼 salt
• 1 테이블스푼, 수분제거한 capers
• 1/3 컵 olive oil
• 5 알 대형 olives
• 10 raisins
• 2 줄기, 중간크기 celery, sliced
• 1 개 껍질벗김 cubed
• 1 개 중간크기 onion, thinly sliced
• 2 테이블스푼 parsley, chopped
• 2 중간크기 통째 tomatoes, chopped
• 0.06 컵 pine nuts (1 tbsp)
• 1 fl oz wine vinegar
• 3 티스푼 sugar

조리법

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.