Capalatina
Capalatina

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, capalatina. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Capalatina is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Capalatina is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have capalatina using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Capalatina:
  1. Take 2 large eggplant
  2. Make ready 1 Tbsp. salt
  3. Take 3/4 cup olive oil
  4. Prepare 2 onions, chopped
  5. Get 1 (20 oz) can of diced Italian plum tomatoes
  6. Prepare 3 celery stalks diced
  7. Prepare 1/4 lb. pitted Italian green olives
  8. Get 1/4 cup capers
  9. Take 1 Tbsp. pine nuts
  10. Get 1/4 cup wine vinegar
  11. Make ready 2 Tbsp sugar
  12. Make ready to taste salt & pepper

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Steps to make Capalatina:
  1. Wash eggplant, do not pare. Cut into 1 inch cubes, sprinkle with salt and let stand in a colander for 2 hours. Squeeze dry.
  2. 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.
  3. Use remaining oil to brown chopped onions until soft.
  4. Add strained tomatoes, olives, and celery. Cook slowly until celery is soft (~15 minutes)
  5. Return eggplant to pan, and add capers and pine nuts.
  6. In separate pan, heat vinegar, dissolve sugar in it, and pour mixture over eggplant.
  7. Add salt & pepper to taste.
  8. Cook slowly on medium-low for 20 minutes.
  9. Serve hot or cold.

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