Caponata

材料

• 1/4 茶匙 pepper
• 1/4 茶匙 salt
• 1 tbsp drained capers
• 1/3 杯 olive oil
• 5 大块的 olives
• 10 raisins
• 2 根/条（梗部，中等大小的） （19厘米- 20厘米长） celery, sliced
• 1 个（去皮） （共550克） cubed
• 1 个，中型的 （6.5厘米直径） onion, thinly sliced
• 2 tbsps parsley, chopped
• 2 整个（中等大小） （6.5厘米直径） tomatoes, chopped
• 0.06 杯 pine nuts (1 tbsp)
• 1 fl oz wine vinegar
• 3 茶匙 sugar

做法

1. Salt the eggplant and leave to drain for 30 minutes.
2. Rinse, dry and fry in hot oil until brown and tender, then drain on paper.
3. Fry the onion until golden, then add tomatoes and celery.
4. Simmer for 15-20 minutes then add the capers, pine nuts, raisins and olives.
5. Dissolve the sugar in the vinegar and add to pan; season with salt and pepper.
6. Mix in the eggplant and parsley and leave to stand for the flavours to develop fully.