Caponata – Cicilian Aubergine Stew
Ingredients - 900-1000 g aubergines - 300-400 g celery sticks - 2 medium onions - 400-500 g canned tomatoes, dices (or fresh tomatoes) - 100-150 g black
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Ingredients
- 900-1000 g aubergines
- 300-400 g celery sticks
- 2 medium onions
- 400-500 g canned tomatoes, dices (or fresh tomatoes)
- 100-150 g black olives, stones removed
- 20 g capers
- 50 g pine nuts
- Olive oil
- Approx. 300 ml vegetable oil for roasting
- 1 handful basil leaves, fresh (or 1 tsp dried)
- Salt
- 20 g sugar
- 20 g white grape vinegar, 5%
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