Caponata

Caponata.

Eeasy snacks to make.

Caponata - traditional Sicilian dish, resembling our eggplant caviar, but only partly. Besides, I really have not prepared anything Italian, bored, I decided to catch up.
Ingredients:
Eggplant - 3 pieces.
Tomatoes - 4 pcs.
Onions - 1 pc.
Garlic - 3 cloves
Capers - 1 tsp
Green olives, pitted - 15 pcs.
Olive oil for frying (not extra-Virginia)
Wine vinegar white - 1 tbsp
Oregano - 1/4 tsp
Salt and black pepper to taste
Basil feeding
Cut the eggplant into cubes. On tomatoes make cuts and dip in boiling water for 1 minute, then pour over cold water and remove peel, chop them coarsely. Crush the garlic.
Slice the onions. And I, by the way, is now "down with tears" - onion harvester cuts.
Eggplant fry in olive oil until soft. Then shift them into another bowl.
If necessary, pour into a saucepan a little oil and add the chopped onion and garlic. Stir fry vegetables a few minutes until soft, then return to the saucepan, add the eggplant and coarsely chopped tomatoes.
Cover the saucepan with a lid and simmer, stirring occasionally, for 10-15 minutes, then pour a spoonful of vinegar, add the capers (which I too finely chopped garlic) and olives (whole or chopped) and cook for another 10 minutes without the lid. At the end of season Caponata with salt and pepper, add the finely chopped basil and dried oregano. There are many recipes Caponata, which are added to the raisins and pine nuts. I made a very ordinary, and even expelled celery, which I understand masthev in Caponata. By the way, if you do not like the taste of green olives and do not understand why we need the capers, then you should not expect much from Caponata. Caponata Serve warm or cold with fresh bread or crispy bruschetta.