Bruschetta With Caponata And Aubergines
Recipe appetizers for 4 people based on Eggplant with tomato - cooking method fried.
Preparation:
Preparation: Cut the aubergines into cubes and fry them in hot oil. Let them drain on absorbent paper and in the meantime thinly slice the onion and celery, let them dry in a little oil then add the capers and olives cut into not too small pieces. Add 2 heaped teaspoons of tomato puree, the sugar and the vinegar. Cook everything for a few minutes and then add the aubergines and continue cooking for about 10 minutes. Season with salt. Toast the bread and cover it with the caponata when it is warm.
Ingredients:
Ingredients: 4 Slices of Sicilian Bread (with Sesame Seeds) - 2 Small Aubergines - 1 Handful Squeezed Rinsed Capers in Salt - Some Pitted Green Olives - 2 Small White Onions - 1 Stick Celery - 1 Drizzle of Tomato Preserve - 4 Tablespoons Wine Vinegar - Olive Oil - Salt - 2 Tablespoons Sugar
Chi è l'autore
Vini consigliati dal sommelier professionista
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Moscato Giallo Spumante BrutDisponibile -
Faulas Metodo Classico Extra BrutDisponibile
