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Caponata of eggplant caponata

Ingredients 4 people

3 eggplants

three stalks of celery 1 handful of pitted black olives, capers

1 packet of tomato sauce with basil Mutti

1 cup vinegar 3 tablespoons sugar

1 onion salt

oil

Preparation

The eggplant caponata is a typical Sicilian dish, a triumph of flavors. For those who love sweet and sour is really a dish for a king.

The first thing to do is cut the eggplant rather large bricks and put them in salt. Drain them and fry them a little at a time in hot oil. Meanwhile, in a rather large pan, pour the tomato sauce with basil Mutti, stretch it with vinegar mixed with sugar and simmer. Add the onion and celery finely diced, and cook 6 minutes. At this point, also add olives and capers and finally the eggplants. Long with a little water, salt and let cook for at least 15 minutes. Freddatela and serve