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Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Individual cups for perfectly shaped poached eggs
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Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Individual cups for perfectly shaped poached eggs
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in a large saucepan, saute onions and eggplant, seasoned with salt and pepper to taste, in 2-3 batches, until quite tender. dice eggplant only when ready to saute the next batch. remove each cooked batch to a large bowl. add tomato sauce to the eggplant mixture. place celery in a separate, small saucepan, with enough water to cover. cook over medium heat until tender, drain, and add to mixture. use the same small pan to heat the vinegar and sugar, over medium-high heat, stirring until the sugar dissolves. add to the mixture and stir well to combine. season with salt and pepper to taste. serve cold or at room temperature on slices of italian bread or french baguette. to toast the bread, brush with a little olive oil and broil for 1-2 minutes per side, or place on a hot grill pan for about 1-2 minutes per side. caponatina may also be used as a side dish alone or with fish.