Exquisite Sicilian Recipe

The preparation is of approximately 3 hours

Ingredients:

4 eggplants

200 grams of Olives

50 grams of capers

2 Big branches of Celery

100 cc of Sauce of Tomatoes

 2 Big onions Cut in thin Tracks

1 Glass of Vinegar

1 Teaspoonful of Sugar

A few basil sheets

Virgin olive oil

Preparation:

1st to Dice the Eggplants and to place them in a bowl with salt water for one hour or 2 hours.

2nd to Clean the celery, and to whiten it (the way of doing it is explained a few steps more above in the cookbook right here) 5 minutes in salt water.

3rd In a big frying pan, to put the onion with little oil, the capers, and the olives in bits.

4th to Add the tomato sauce, if it should already prepare, otherwise, to peel four mature tomatoes, to take the pips from them and trocearlos.

5th to Mix with wooden spoon (stick) and to extinguish the fire when a thick sauce has formed.

6th In another frying pan, to fry the eggplants previously drained and well dry.

7th In the same oil to fry the branches of celery cut in bits.

8th to Put the eggplants and the celery fried in the frying pan with the sauce, to mix and to leave that it takes flavor during approximately 5 minutes to low fire.

9th to Add the sugar, and the vinegar to him, spent a few minutes to extinguish the fire and to cover.

10th The CAPONATA is richer to eat it Fries, served in a few mud cazuelitas and prepared with basil sheets.