Ponti Capers in Salt - 15g Tub - Vegan, Imported from Morocco

Usage:Salt-packed capers are too salty to be eaten straight from the jar; soak them in cool water for about 15 minutes and rinse in several changes of water.Recipe:Caponata with Ponti Capers in SaltIngredients:30gr white wine vinegar15gr sugar500gr eggplants250g celery150gr onions80gr Ponti Organic Pitted Green Olives  15gr Ponti Capers in Salt30gr pine nuts250gr vine tomatoes  200gr seed oil for frying  Basil q.s.Extra virgin olive oil q.s.Salt q.s.MethodCut the eggplant into 1-inch cubes, toss them with a generous amount of salt and place them in a colander over a bowl or the sink. Let the salted eggplant sit for about 1 hour. Pour the seed oil into a large frying pan, place over medium heat and add the eggplants. Cut the celery into cubes, peel the onions and slice them thinly. Remove the seeds from tomatoes and cut them into cubes. Heat 4 tablespoons of oil in a cast iron pan, add the onions and saute them on low heat. Add Ponti Capers in Salt, Ponti Organic Pitted Green Olives and pine nuts. Add the tomatoes, season with salt and let the excess liquid evaporate. Then add sugar and pour white wine vinegar. Finish by adding the fried eggplants, a few hand-cut basil leaves, salt to taste and stir. Leave to cool so that all the flavours blend. Eat it warm or cold.