Traditional Eggplant Caponata Recipe

Name: Traditional Eggplant Caponata Recipe
Ingredients: Rinse the eggplants, slice them, place them in a spaghetti colander, and sprinkle them with salt.; Cut the eggplants into wedges, sprinkle them with salt, and let them sit for at least 15 minutes to release water. Then, lightly rinse them and pat them dry with a paper towel. Cut them into cubes.; Rinse the bell peppers, remove the core, and cut them into cubes.; Dry the chopped eggplants in a pan with olive oil. Cook them until they are almost fully done (photo 1).; Remove the eggplants from the pan and transfer them to a plate lined with thick paper towels, so the paper absorbs the excess oil.; In the same pan (without washing it), add a little olive oil, along with the diced onion and celery. Add the olives, capers, and pine nuts. Sauté for 5 minutes, stirring constantly (photo 2).; Return the nearly cooked eggplants to the pan and add the already prepared bell peppers.; Dice a fresh tomato and add it to the vegetables in the pan as well (photo 3). Season the vegetables with salt.; Prepare the dressing by mixing red wine vinegar, olive oil, cocoa, and honey in a small bowl. Add it to the vegetables in the pan. Stir well, cover with a lid, and turn off the heat.

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Eggplant Caponata recipe – simple and delicious Italian recipe. I’m cooking this dish whole the year, but of…

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Ingredients

Rinse the eggplants, slice them, place them in a spaghetti colander, and sprinkle them with salt.
Cut the eggplants into wedges, sprinkle them with salt, and let them sit for at least 15 minutes to release water. Then, lightly rinse them and pat them dry with a paper towel. Cut them into cubes.
Rinse the bell peppers, remove the core, and cut them into cubes.
Dry the chopped eggplants in a pan with olive oil. Cook them until they are almost fully done (photo 1).
Remove the eggplants from the pan and transfer them to a plate lined with thick paper towels, so the paper absorbs the excess oil.
In the same pan (without washing it), add a little olive oil, along with the diced onion and celery. Add the olives, capers, and pine nuts. Sauté for 5 minutes, stirring constantly (photo 2).
Return the nearly cooked eggplants to the pan and add the already prepared bell peppers.
Dice a fresh tomato and add it to the vegetables in the pan as well (photo 3). Season the vegetables with salt.
Prepare the dressing by mixing red wine vinegar, olive oil, cocoa, and honey in a small bowl. Add it to the vegetables in the pan. Stir well, cover with a lid, and turn off the heat.