5.0
(5)
Your folders
Your folders

Export 10 ingredients for grocery delivery
Step 1
Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes.
Step 2
Heat some of the olive oil in a large frying pan and brown the aubergine on a moderate heat for 10 minutes. When softened and browned, set aside. You may have to do this in batches.
Step 3
Heat the remaining olive oil in the pan and gently fry the onion and the celery until softened and transluscent, but not browned. Add the tomatoes, olives and capers, season with salt and freshly ground black pepper, and cook for 20 minutes until the mixture has thickened.
Step 4
In a separate bowl, mix together the red wine vinegar and sugar. Add this to the pan with the aubergine and cook for 10 minutes. It is ready when the red wine vinegar has been absorbed.
Step 5
Transfer the caponata to a large bowl, add the chopped parsley and mix well. Drizzle with extra virgin olive oil to serve. Serve hot or at room temperature.
Your folders

387 viewscooking.nytimes.com
5.0
(483)
Your folders

694 viewscookieandkate.com
5.0
(19)
40 minutes
Your folders

10 viewssicilianfoodculture.com
Your folders

5 viewsonceuponachef.com
5.0
(6)
25 minutes
Your folders

356 viewsskinnymixers.com.au
20 minutes
Your folders

375 viewsbosh.tv
Your folders

399 viewstasteofhome.com
4.8
(6)
40 minutes
Your folders

765 viewsthemediterraneandish.com
4.8
(52)
45 minutes
Your folders

199 viewstasteofhome.com
4.8
(5)
40 minutes
Your folders

214 viewsloveandlemons.com
5.0
(8)
60 minutes
Your folders

269 viewsolivemagazine.com
Your folders
242 viewsen.wikipedia.org
Your folders

595 viewsbbcgoodfood.com
18 minutes
Your folders

405 viewsacouplecooks.com
4.3
(20)
25 minutes
Your folders
200 viewslacucinaitaliana.com
5.0
(2)
Your folders

177 viewstasteofhome.com
10 minutes
Your folders

347 viewsfoodandwine.com
4.0
(1.8k)
Your folders

258 viewsdelish.com
Your folders

393 viewsthisitaliankitchen.com
5.0
(10)
40 minutes