{"id":693,"date":"2018-10-02T15:30:07","date_gmt":"2018-10-02T13:30:07","guid":{"rendered":"http:\/\/www.consorziobia.eu\/?page_id=693"},"modified":"2018-12-30T10:56:27","modified_gmt":"2018-12-30T09:56:27","slug":"italian-caponata","status":"publish","type":"page","link":"https:\/\/www.consorziobia.eu\/ENG\/recipes\/italian-caponata\/","title":{"rendered":"Italian Caponata"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignleft size-full wp-image-694\" src=\"https:\/\/www.consorziobia.eu\/wp-content\/uploads\/2018\/10\/CAPONATA.jpg\" alt=\"\" width=\"820\" height=\"620\" srcset=\"https:\/\/www.consorziobia.eu\/ENG\/wp-content\/uploads\/2018\/10\/CAPONATA.jpg 820w, https:\/\/www.consorziobia.eu\/ENG\/wp-content\/uploads\/2018\/10\/CAPONATA-300x227.jpg 300w, https:\/\/www.consorziobia.eu\/ENG\/wp-content\/uploads\/2018\/10\/CAPONATA-768x581.jpg 768w\" sizes=\"(max-width: 820px) 100vw, 820px\" \/><\/p>\n<h4>INGREDIENTS<\/h4>\n<ul>\n<li>700g long eggplants<\/li>\n<li>Rock salt<\/li>\n<li>2 red bell peppers<\/li>\n<li>Extra-virgin olive oil<\/li>\n<li>1 celery stick<\/li>\n<li>1 red or white onion<\/li>\n<li>2 carrots<\/li>\n<li>Few tbsp of green olives (non-pitted)<\/li>\n<li>1 tbsp desalinated capers<\/li>\n<li>400g fresh tomatoes<\/li>\n<li>2 tbsp cane sugar<\/li>\n<li>1 tbsp + half glass of red wine vinegar (or white)<\/li>\n<li>Une sprinkle of roasted almonds or pine nuts<\/li>\n<li>Basil to taste<\/li>\n<\/ul>\n<h4>PREPARATION<\/h4>\n<p>Clean the eggplants.<br \/>\nCut the eggplants in slices before and then in 1cm cubes.<br \/>\nPut the eggplants cubes together with some rock salt in a colander and cover it with a cloth or a dish.<br \/>\nLet the eggplants clean inside the colander for at least half an hour.<br \/>\nRinse the eggplants after they have been cleansed, dry them with some kitchen paper.<br \/>\nPrepare now the bell peppers; clean them, dry them and cut them also in 1 cm cubes.<br \/>\nPour enough extra virgin olive oil in a pan with high edges.<br \/>\nFry first the eggplants and then all the bell peppers.<br \/>\nDrain the vegetables, dry them and let them lose the excess oil.<br \/>\nCut the celery in cubes as well and boil them with a tbsp of vinegar.<br \/>\nThe onion instead, cut in washers.<br \/>\nIn a large pot, heat up some olive oil and let the onion fry. Add the pieces of carrot, mix and let cook for some minute before proceeding.<br \/>\nAdd the tomatoes, mix and let them cook on medium heat. Pour the half glass of red wine vinegar and let it blend.<br \/>\nIn the end add the sugar and mix.<br \/>\nAdd the celery and let cook for some mins.<br \/>\nIn the end add the eggplants and bell peppers, mix and continue cooking.<br \/>\nOlives can be added, best in pieces, while the capers must be added entire.<br \/>\nFinally, roast the almonds and add them entire to the vegetables.<br \/>\nServe hot.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 700g long eggplants Rock salt 2 red bell peppers Extra-virgin olive oil 1 celery stick 1 red or white onion 2 carrots Few tbsp of green olives (non-pitted) 1 tbsp desalinated capers 400g fresh tomatoes 2 tbsp cane sugar 1 tbsp + half glass of red wine vinegar (or white) Une sprinkle of roasted [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1888,"parent":66,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_links_to":"","_links_to_target":""},"_links":{"self":[{"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/pages\/693"}],"collection":[{"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/comments?post=693"}],"version-history":[{"count":3,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/pages\/693\/revisions"}],"predecessor-version":[{"id":1807,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/pages\/693\/revisions\/1807"}],"up":[{"embeddable":true,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/pages\/66"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/media\/1888"}],"wp:attachment":[{"href":"https:\/\/www.consorziobia.eu\/ENG\/wp-json\/wp\/v2\/media?parent=693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}