Kaponata in Sicilian

Kaponata in Sicilian

Ingredients:

2 large eggplants
1 h. l. dried oregano
1 small red bulb
2 garlic gloves
small bunch of parsley
2 tablespoons of capers, at will
handful of green olives without stones
2-3 tablespoons of vinegar with herbs
5 large ripe tomatoes

1. Put largely cut eggplants in big frying pan, strew them oregano and I will merge. Mix that slices have evenly become covered with oil. Prepare on strong fire of 4-5 minutes, periodically stirring up frying pan. Be not afraid - will not soil kitchen, and will start feeling like the maestro.
2. Add the crushed onions, garlic and stalks of parsley and prepare still couple of minutes.
3. Now put capers, at desire (it is necessary to wash out them in advance in cold water that they were not such salty), olives and sprinkle vinegar.
4. When vinegar is evaporated, add largely cut tomatoes and stew vegetables on slow fire even minutes 15.
5. Season with pepper and add still salt and vinegar if it is necessary. we do not insist.

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