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Eggplant Caponata. A family tradition with an innovative finishing touch. Ingredients: 1 kilo of eggplants, 200 gr of celery, 300 gr of red Tropea onion, 150 gr of pitted green olives, 60 gr of capers, 50 gr of peeled and toasted almonds, 3 medium-sized tomatoes, 400 gr of tomato sauce, 100 grams of white vinegar, 50 gr of sugar, a handful of basil, peanut oil for frying and a ladle of EVO oil, salt and pepper to taste. Thanks for visiting! Remember to subscribe to the channel and click on the bell, to activate notifications, so you don't miss the next videos. My contacts: FACEBOOK: / walscar TWITTER: / valterscarfia INSTAGRAM: / valterscarfia BLOG: https://vscarfia.coM PODCAST: https://www.spreaker.com/show/non-di-...