MEDITERRANEAN DIET RECIPIES
By Chef Aron Harder
CAPONATA (Egplant and Caper Salad)
There are various ways of putting this recipe of CAPONATA (Egplant and Caper Salad) together and serving. We had it warm with the Chicken and Almonds (recipe follows) but it can also be served chilled for lunch on a hot day and is very refreshing. You can sweeten this up to your taste by adding a tad more sugar.
What you need.
8 medium size eggplants ( aubergines) ours were x 2, as you can see the size in the video.
4oo grams of freshly tomatoes peeled as shown in the video.
2 medium-sized yellow or the sweet white variety.
The heart of a large celery.
200 grams of the large firm green olives pitted.
200 grams of beautiful capers.
extra virgin oil, sugar, salt, and some white vinegar, these for taste.
HOW TO DO IT
See it on the following link :-
The aubergines (eggplants) unpeeled, are nicely cut into approx. two centimeter pieces in square shapes. Steam these up in a pot big enough until cooked but firm, add a little water if necessary. Drain and rest aside.
Chop the tomatoes into small squares too, as with the onions.The celery into lengths about 3 centimeters long. Don’t use celery leaves.
Halve the olives
Get your large pan out and saute’ the onion to a nice golden color in olive oil, add the celery. Mix in the tomato and bring it up to the boil and turn down to simmer for a few minutes, 4-6 minutes.
At this stage, add the aubergine, olives to the mix and gently stir in, then the capers. You can then add the olive oil (2 Tbs.) vinegar and sugar.
Stirring gently steam simmer on a lowish heat until it thickens up. Don’t allow to burn. Add salt to taste.
Serve warm or cold.
HAPPY DAYS!
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