Starters, Recipes

Eggplant caponata

Duration: 40 minutes

Difficulty: Average

Doses for: 6 people


6 Tunisian-style aubergines

White onion 3

1 bottle of Cherry Contour sauce

200 gr. pitted white olives

50 gr. salted capers

3 stalks of celery

peanut oil qb

1 glass wine vinegar

4 tablespoons sugar


Finely slice the onions and fry them in oil. When they are wilted, add the tomato sauce. After a few minutes, add the white olives cut into pieces, the desalted capers and the celery cut into slices to the sauce. Leave to simmer for 20 minutes. Fry the diced aubergines in plenty of oil. Add them to the sauce and cook for a few more minutes. Complete with sugar and vinegar, mix gently and leave to cool.

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