Caponata Recipe

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Caponata
Caponata is an eggplant stew known to have originated in Sicily, Italy. Eggplants, carrots and celery cooked in a sweetened sauce. It can be served as a warm side or a cold appetizer.
Caponata Recipe
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Passive Time 30 minutes
Servings
Passive Time 30 minutes
Servings
Caponata Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Dice and fry the brinjals. Heat oil and saute onions and celery.
  2. Add olives, tomato puree, capers, sugar and vinegar.
  3. Add wine and simmer for 10 minutes, till thick. Add water if its too thick.
  4. Add the brinjals, salt and pepper. Add the cocoa powder.
  5. Chill for a day before serving.

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