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Recipes > Salads
Ingredients
100% Organic Extravirgin Olive Oil
2 kg Diced Eggplant
2 Diced Onion
1 Diced Celery
250 g Green Olives Pitted
Capers Desalted
500 g Diced Tomatoes
White Vinegar
Salt
Conversion Table Below
Directions
In a pan with extravirgin olive oil fry onion and celery until golden then add eggplant and fry until golden then put tomato, olives and capers then season with salt and pour vinegar then cook for 30 min.
Let stand for 15 min.
Serve.

EU
Weight
US
Weight
10 g
1/2 oz
25 g
1 oz
50 g
2 oz
75 g
3 oz
110 g
4 oz
150 g
5 oz
200 g
7 oz
250 g
9 oz
450 g
1 lb
900 g
2 lb
EU
Liquid
US
Liquid
5 ml
1 tsp
15 ml
1 tbsp
60 ml
1/4 cup
80 ml
1/3 cup
120 ml
1/2 cup
240 ml
1 cup
500 ml
1/2 quart
1 lt
1 quart

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Italy Food Magazine di Italy 039 di Carlo Norberto Rolli P.IVA - VAT 09362290968
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