This in reality 'as well as a starter, can' be an outline of a second ... ... a complete meal of good bread
with fragrant ... in short, any excuse and 'good to eat Capone, one of the dishes, maybe, by now known worldwide!
At least once a year I am committed in its preparation.
and is in fact 'a real commitment, if you need to fry at least thirty eggplant!
Pero 'it really worth it!
6
eggplant 1 1 / 2 kg of tomato sauce
1 large onion 1 bunch of basil
300 g green olives
100 g of salted capers
3 to 4 stalks celery
Proceed to fry the eggplant as usual, ie 'cut the eggplant into chunks and put them to drain the bitter, at least a couple of hours. Fry in deep fat .
Meanwhile, cut into cubes celery sticks.
pitted and cut into small pieces, not too small green olives (I use tradition as those of Castelvetrano which are small, round and plump! Put them in water a few days earlier, so that 'lose some of salting).
Put the capers in water for removing the salt.
Meanwhile place the tomatoes in boiling water, peel Privatel semi.Grattugiate of the onion, put it in a pan with a base of olive oil, fry a little, and then add the chopped olives, capers, sedano.il basilico.Lasciate cook slowly until 'the sauce will shrink', add the mixture of vinegar and sugar, allow to boil and turn off the heat.
Now Arrange the eggplant in a dish bottom, pour the sauce over it ... and say that I prepare once a year (or almost), but ... Goduria mmmmhhhh!
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