How to make
Cut the eggplants into circles, sprinkle with salt and leave them for 20-30 minutes to drain out their bitter juice. Wash them, roll them lightly in flour and fry.
Heat the olive oil in a deep pan and put the chopped onions in to stew. Once slightly softened, add the diced tomatoes, wine, chopped olives, tomato paste, capers, walnuts, salt and black pepper to taste.
Stew for about 10 minutes, then add the eggplants and leave under a lid for another 15 minutes. Serve the eggplant Caponata sprinkled with fresh parsley.
