Let’s celebrate Meghan’s 40th birthday with a gift to Myna Mahila
Every 50 $ a girl will receive one year supply of sanitary hygiene pads so she can keep going to school!
And now, today’s recipe!
Author: @guendoln79 Serves: 4 Time: 1h
- 1 aubergine
- 200g little tomatoes
- 1 celery stalk
- 30 g olives
- 1/2 onion
- 1 little yellow pepper
- 2 garlic cloves
- 1 tablespoon pine nuts
- 1 spoon capers
- olive oil
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 5-6 basil leaves
Chop all the veggies, take the aubergine aside with salt, so it can lose the water.
In a pan heat the olive oil and brown the pine nuts. Put them aside and in the same pan and oil fry the aubergine cubes. Keep aside.
In an other pan heat the olive oil with the onion and garlic then add tomatoes, celery, pepper, capers and olives. Add salt and fry until tender.
In the final minutes, add the sugar, the vinegar and the basil leaves, stir very well.
Then add the fried aubergine and pine nuts.
The caponata must rest at least 30′, then you can serve hot or cold