> Surely you know Caponata, this typical
> Sicilian sweet and sour summer vegetables, which tastes
> and cool simply delicious. In search
> I appreciate it very much. Please tell me how you
> cook your caponata the same way.
You cut the melanzane into small cubes and fry them in olive oil in batches until light brown and let them drain on paper towels. Chop the onion and sauté it in the oil until transparent, add the peeled and chopped tomatoes, let it simmer for fifteen minutes, stirring, and season with salt and pepper. Then boil the vinegar with sugar, add olives, capers and celery stalks cut into pieces and cook for ten minutes. Then mix the tomato sauce with the olives, melanzane, capers and celery and add as much vinegar as you like. Cook the caponata again at a low temperature for a quarter of an hour and season with salt and pepper.
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