Caponata
Caponata is an eggplant stew known to have originated in Sicily, Italy. Eggplants, carrots and celery cooked in a sweetened sauce. It can be served as a warm side or a cold appetizer.
Passive Time
30
minutes
Passive Time
30
minutes
Ingredients
100
gm brinjals
cubed
50
gm celery
4
Onions sliced
100
gm tomato puree
1
cup
sliced olives
1/2
cup
capers
50
gm sugar
100
ml
Vinegar
50
ml
red wine
100
ml
olive oil
50
gm carrots
2
Tbsp cocoa powder
salt and pepper to taste
Water
Instructions
Dice and fry the brinjals. Heat oil and saute onions and celery.
Add olives, tomato puree, capers, sugar and vinegar.
Add wine and simmer for 10 minutes, till thick. Add water if its too thick.
Add the brinjals, salt and pepper. Add the cocoa powder.
Chill for a day before serving.