We can cook Capalatina using 12 ingredients and 9 steps. Here is how you cook Capalatina.
Ingredients of Capalatina
- Prepare 2 of large eggplant.
- Prepare 1 Tbsp. of salt.
- You need to prepare 3/4 cup of olive oil.
- You need to prepare 2 of onions, chopped.
- Prepare 1 (20 oz) of can of diced Italian plum tomatoes.
- You need to prepare 3 of celery stalks diced.
- Prepare 1/4 lb. of pitted Italian green olives.
- Prepare 1/4 cup of capers.
- Prepare 1 Tbsp. of pine nuts.
- Prepare 1/4 cup of wine vinegar.
- Prepare 2 Tbsp of sugar.
- Prepare to taste of salt & pepper.
Capalatina instructions
- Wash eggplant, do not pare. Cut into 1 inch cubes, sprinkle with salt and let stand in a colander for 2 hours. Squeeze dry..
- Heat oil in saucepan, and saute eggplant over medium flame until soft. Turn constantly so that eggplant will brown evenly. Remove from pan with slotted spoon and drain off as much oil as possible..
- Use remaining oil to brown chopped onions until soft..
- Add strained tomatoes, olives, and celery. Cook slowly until celery is soft (~15 minutes).
- Return eggplant to pan, and add capers and pine nuts..
- In separate pan, heat vinegar, dissolve sugar in it, and pour mixture over eggplant..
- Add salt & pepper to taste..
- Cook slowly on medium-low for 20 minutes..
- Serve hot or cold..
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