https://www.copymethat.com/r/zOEcQP3Bq/caponata/
137355074
sCI0ML6
zOEcQP3Bq
2024-05-17 05:30:08
Caponata
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Ingredients
- 1½ pounds eggplant (1 large), roasted
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, from the inner, tender stalks (the heart), diced
- 3 large garlic cloves, minced
- 2 red bell peppers, diced
- Salt to taste
- 1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
- 3 heaped tablespoons capers, rinsed and drained
- 3 tablespoons coarsely chopped pitted green olives
- 2 tablespoons plus a pinch of sugar
- 3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
- freshly ground pepper to taste
Steps
Directions at cooking.nytimes.com
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