Description
The season of eggplant. I want to share one very good appetizer recipe of eggplant. It is fast, but only a little bit wait for vegetables is marinated well. Doing it in the evening and in the morning you can enjoy! Pleasant to the taste, rich, with a slight aroma of marinating. After a short marinating becomes easy gelation. Your attention and for Your consideration I offer a recipe.
Ingredients
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Eggplant
2.5 kg
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Pepper
5 piece
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Onion
4 piece
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Celery leaf
1 coup
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Garlic
10 tooth
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Water
4 l
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Vegetable oil
1 cup
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Vinegar
150 ml
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Water
150 ml
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Sugar
3 Tbsp
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Salt
0.5 Tbsp
Cooking
Pre-soak the celery in water, soak it for about an hour, so that all the dirt that gathered, well-rinsed. Water for hours multiple times to change.
Eggplant wash, dry and remove the stalk.
To peel.
Cut each eggplant lengthwise into 4 pieces.
Put the eggplant in the pan. Pour into a saucepan, 4 quarts water and add 3 tablespoons of salt. Cook for 5-7 minutes.
To drain the water. Cool the eggplant.
Bulgarian pepper cut into strips.
Onion cut into half rings.
Celery finely chop.
Garlic peel and finely chop.
The eggplants have cooled. Cut them in cubes not more than 4-5 cm.
In a saucepan put the vegetables in layers. Evenly alternating. Between the layers you put garlic.
Now begin to prepare the marinade.
Combine all the ingredients, which are part of the marinade - 1 Cup butter 300 grams vinegar 3 tablespoons sugar 0.5 tablespoon salt
The marinade, gently heat to dissolve the sugar and salt.
Safe to pour it over the vegetables.
Cover a flat dish and put a small load, so all the vegetables are "drowned" in the marinade. Leave the eggplant with load for 1 hour. Then the load removed.
Close the lid. Put in a warm place. After 24 hours, the eggplant will be ready. So is the recipe. (I'm cooking in the evening and in the morning it is already).
Passed the night. Appetizer is marinated. Stir well. Spread jars or what was cooking. Store in the refrigerator. Caponata is ready.
Now invite to the table to eat.
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