Caponata
By maltese
Rate this recipe
2.9/5
(114 Votes)
Ingredients
- 200 g onions, thinly sliced
- 1 tbsp olive oil
- 400 g tomatoes, peeled, chopped
- 500 g eggplant, cubed
- 2 celery stalks
- 6 olives
- 1 tbsp capers
- 2 tbsp tomato paste
- 125 ml (½ cup) water
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat olive oil in a saucepan, add the onions. Fry on over moderate heat. Stir often and add 15 ml water during cooking if they appear too fry.
Step 2
Add the rest of the ingredients: tomato, aubergine, celery, olive, capers, tomato paste and water. Stir well.
Step 3
Turn up the heat and slowly bring to the boil, stirring continuously. When boiling reduce heat to low and leave to simmer, covered, for 1½ hours.
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