How to Cook Perfect Capalatina
- By Walter Carter
- 28 Jul, 2020
Capalatina Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
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Here is the best “Capalatina” recipe we have found so far. This is gonna really delicious.
Ingredients of Capalatina
- Take 2 of large eggplant.
- Take 1 Tbsp. of salt.
- Make ready 3/4 cup of olive oil.
- Take 2 of onions, chopped.
- It’s 1 (20 oz) of can of diced Italian plum tomatoes.
- It’s 3 of celery stalks diced.
- Make ready 1/4 lb. of pitted Italian green olives.
- It’s 1/4 cup of capers.
- Prepare 1 Tbsp. of pine nuts.
- It’s 1/4 cup of wine vinegar.
- It’s 2 Tbsp of sugar.
- You need to taste of salt & pepper.
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Capalatina step by step
- Wash eggplant, do not pare. Cut into 1 inch cubes, sprinkle with salt and let stand in a colander for 2 hours. Squeeze dry..
- Heat oil in saucepan, and saute eggplant over medium flame until soft. Turn constantly so that eggplant will brown evenly. Remove from pan with slotted spoon and drain off as much oil as possible..
- Use remaining oil to brown chopped onions until soft..
- Add strained tomatoes, olives, and celery. Cook slowly until celery is soft (~15 minutes).
- Return eggplant to pan, and add capers and pine nuts..
- In separate pan, heat vinegar, dissolve sugar in it, and pour mixture over eggplant..
- Add salt & pepper to taste..
- Cook slowly on medium-low for 20 minutes..
- Serve hot or cold..
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