Monday, January 3, 2011
Sicilian Caponata to Bring Summer Flavors to the Winter Table
ratatouille and bohémienne, and like both of them it is made out of eggplants.
Here is my recipe. I hope you like it!
1 tablespoon of olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 medium eggplant, peeled, chopped
2 garlic cloves minced
3 tomatoes, peeled, seeded and diced
½ cup of manzanilla olives stuffed and sliced
½ cup of black olives pitted and sliced
1 cup of capers chopped
2 teaspoon of dried oregano
2 teaspoons of balsamic vinegar
1 teaspoon of brown sugar
Coarse sea salt
Freshly ground pepper
1 sprig of Italian (flat parsley)
To print the recipe click here.