Caponata di melanzane
Ingredients for 4 persons
600 g. eggplant
300 g. potato
4 red or green peppers
6 cloves of garlic
1/2 head of celery without the leaves
1 Tb of capers
4 carrots
1 large onion
olive oil
grated and toasted breadcrumbs
red and black pepper
Preparation
Peel and dice the eggplant and fry.
Peel and dice the potatoes and lightly
fry until golden.
Cut the peppers crosswise in rings and
place in frying pan. Add the chopped celery, carrots, garlic,
onion, and the capers and when cooked, mix in the eggplant
and the potatoes.
Stir for some minutes with a wooden
ladle.
Add the red and black pepper and continue
stirring; then turn off the heat.
At this point sprinkle on the toasted
breadcrumbs.
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