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Eggplant and Tomato with Olives Caponata

ingredients

2 kg peeled and sliced eggplant
50 ml olive oil
80 g chopped onion
100 g diced blanched celery
30 stoned olives
100 g diced tomato flesh
sugar
25 g capers
50 ml vinegar
chopped parsley

method

1. Golden fry 2 kg peeled and sliced eggplant in 50 ml olive oil and retain.

2. Sauté 80 g chopped onion in the oil, add 100 g diced blanched celery, 30 stoned olives and 100 g diced tomato flesh and cook for a few moments.

3. Add a little sugar, 25 g capers and 50 ml vinegar, mix in the fried eggplant and allow to stew for 10 minutes.

4. Serve in a vegetable dish, sprinkled with chopped parsley.

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