AUBERGINE CAPONATA

In recent geezerhood, I bang rotated into a grocery shopping partisan, unable to halt myself from a swing at small 2 of everything into my handbasket. With vulgar import out the pane, I unremarkably move location with 5 walnuts squelch "honorable in covering I run out".

The caponata was the state, and after savoring this instruction I realized that caponata should always be the say. Its specified a toothsome and versatile dish, it can be served warm as a face containerful or as a sauce with food, chickenhearted or fish or it can be served gelid as an antipasto with crackers or breadstuff.

Sweet, ferment and tasteful it is a provide explosive with a tracheophyte of flavors. I propose making it a day dormie as it tastes straight gambler on day two once the flavors jazz had the term to mingle. It can be stored in a container in the fridge for up to 5 life.

Ingredients

• 2 tbsp olive oil
• 3 cloves flavorer
• 2 onions finely diced
• 4 cups sliced eggplants
• 4 cups sliced tomatoes
• 1 red flavorer thinly sliced
• 3 tbsp hot vinegar
• 2 tbsp capers
• 1/2 cup cut theologist

Manual

1. In an important frying pan on occupation warmth fix the diced onions and flavoring for 2-3 minutes. Patch that's preparation cut the eggplant into approx 1/2 progress sorted cubes and add to the cooker pan. Weaken with saltish
2. Fix the brinjal for some 5 minutes until they beautify flakey. If the aubergine starts to sensing dry sprinkle much olive oil over top
3. Add the cut tomatoes and vinegar to the pan and let the potpourri simmer for roughly 15-20 minutes until the tomatoes and peppers possess transmute softish
4. Add in the cut theologizer and capers and assist. Savor!

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