Its always craving to make and eat something favorite and delicious taste it.
Pour olive oil into a large pan or casserole, place it on medium heat and add eggplant. Cook for 15-20 minutes until soft. Eggplant spoon out of the pan – You must be left with olive oil. Add onions and cook for about 5 minutes until soft and translucent. Add tomatoes and cook slowly, so they are damaged and turn into soft porridge, then add eggplant back to the pan. Now enter the cafe, raisins, celery and vinegar, season it well and cover it with the lid. Cook over low heat for 40 minutes, until all vegetables are soft. Stir slowly so that it doesn’t break too much; The stew must smell sweet and sour.
When Caponata is cooked, let it cool a little when you make bruschetta. Heat a frying pan, drizzle bread with olive oil and pan until roasted and lightly scorched on both sides, then rub with cloves garlic and seasoning. Serve warm caponata scattered with basil leaves and pine beans, with bruschetta on the side.
100ml olive oil
3 large eggplant, cut into 2cm cube
2 long onions, chopped
4 big prem tomatoes, chopped
2 teaspoon capers, soaked if salty
50g of raisins
4 Celery Sticks, Sliced
50ml red wine vinegar
A handful of pine beans and basil leaves
8 slices of Ciabatta
olive oil, for drizzle
1 Clove Garlic