Mediterranean Diet Recipies
CAPONATA (Egplant and Caper Salad)
There are various ways of putting this recipe of “Mediterranean Diet Recipe Collection CAPONATA (Egplant and Caper Salad)” together and serving. All prep work done at an easy to follow pace. We had it warm, and served with cuts of lean Meat and crushed Almonds (another recipe), but it can also be served chilled for lunch on a hot day by itself, 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 Video
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.
Got to Do this Too
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 (bit of work here or buy pre-halved)
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, and olives to the mix and gently stir in. Then add the capers. You can then add the olive oil (2 Tbs.) followed by the vinegar and sugar.
Stirring gently steam simmer on a lowish heat until it thickens up. Be careful not to burn to pot. Add salt to taste.
Serve warm or cold.
HAPPY DAYS!
MEDITERRANEAN DIET RECIPIES
By Chef Aron Harder
