We invite you to spice up your fall mood with a bright Italian twist. Today we are going to make a Sicilian dish - eggplant caponata! If you have a question about what to cook with eggplants, then caponata is a real find. Tomatoes, eggplant, bright capers, crispy hot baguette... This would make a classy and quick appetizer for the table.
For the preparation we will need:
- eggplant - 2 pieces;
- celery - 100 grams;
- onion - 1 piece;
- garlic - 2 pieces;
- tomatoes - 3-4 pieces;
- capers - 30 grams;
- roasted pine nuts - 50 grams;
- olive oil;
- parsley - 20 grams;
- baguette.
Cooking Process:
Chop eggplant and fry in olive oil, set aside. Fry the onion, garlic, celery, and tomatoes. Add the roasted eggplant and simmer for 30 minutes. Add the capers, pine nuts, and parsley. Individually slice a baguette, drizzle with olive oil, and place in the oven for 10 minutes at 220°C. Leave to cool and arrange the filling on the bruschetta. Enjoy!
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