[header] How to make caponata [title] Wash the eggplants. [step] Leave the skin on unless the eggplants are very tough (older, larger ones). [title] Dice the eggplant.
[header] How to make caponata [title] Wash the eggplants. [step] Leave the skin on unless the eggplants are very tough (older, larger ones). [title] Dice the eggplant.
[step] Run some water over the eggplants and then cut off the very thin skin so that you can see the eggshells. [title] Boil the eggplants for a minute. [step] ( you need larger, more laid back eggplants. ) [title] Mash the eggplants. [step] Use a cheese grater or similar blade to finely chop the eggplant into bite-sized pieces. [title] Peel and cut the eggplant into large segments. [title] Sprinkle salt over the eggplant pieces. [step] Leave them salted for half an hour, sitting in a strainer.