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Aubergine caponata

Aubergine caponata

Ingredients

For 4 persons
  • Melanzana

    Aubergines

    4
  • sedano

    Celery

    400 gr
  • cipolla

    Onion

    1
  • capperi

    Capers

    50 gr
  • olive

    Olives

    100 gr black, pitted
  • Pomodoro passato

    Tomato puree

    100 gr
  • vino bianco

    White wine

    1\2 cup
  • basilico

    Basil

    q.s.
  • Sale e pepe

    Salt and pepper

    q.s.

Preparation

Fry the chopped aubergine in a large pan with extra virgin oil.

Season with salt and pepper.

Brown the onion and celery in a separate saucepan and add the tomato puree and some basil leaves.

Cook until the sauce has slightly reduced.

Season to taste. Add the aubergine, capers and olives to the sauce.

Simmer with wine until reduced.

Simmer on a low heat adding a little water if necessary.

Remove from the heat and cool before serving.

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