CAPONATA CATANESE Sicilian appetizer with eggplants and bell peppers
Ingredients
- 1.5 Lb (700 g) Little or baby eggplants
- 1 yellow bell pepper
- 1 red bell pepper
- 1/2 red onion
- 1 celery stick
- 3/4 cups (170g) tomato puree (best if Sam Marzano)
- 1 tbsp capers in sea salt (alternatively, in vinegar)
- 12 Castelvetrano olives, pitted
- 1 tbsp toasted pine nuts
- 6 basil leaves
- 1.5 tbsp brown sugar
- 2 tbsp white wine vinegar
- 2 cups (500 ml) extra-virgin olive oil
- 1/2 tsp black pepper
- to taste table salt
- 1 little yellow potato (optional)
- 1 tbsp raisin (optional)
Instructions
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