Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, capalatina. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Capalatina is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Capalatina is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook capalatina using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Capalatina:
- Prepare 2 large eggplant
- Make ready 1 Tbsp. salt
- Make ready 3/4 cup olive oil
- Take 2 onions, chopped
- Get 1 (20 oz) can of diced Italian plum tomatoes
- Prepare 3 celery stalks diced
- Prepare 1/4 lb. pitted Italian green olives
- Make ready 1/4 cup capers
- Make ready 1 Tbsp. pine nuts
- Prepare 1/4 cup wine vinegar
- Make ready 2 Tbsp sugar
- Make ready to taste salt & pepper
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Instructions to make Capalatina:
- 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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