Caponata

Step 1/5

• 250 g eggplant
• ½ tsp salt

• cutting board
• knife
• large mixing bowl

Dice eggplant and transfer to a bowl. Add salt and mix to coat. Leave for approx. 60 min. to extract excess water and bitter compounds.

Step 2/5

• 1½ stalks celery
• 1½ tomatoes
• ½ onion
• 1½ cloves garlic
• 10 g basil
• 15 g green olives (pitted)
• 1 tbsp pine nuts

• small frying pan

In the meantime, dice celery stalks and tomatoes. Finely chop onions and garlic. Chop basil and halve olives. Toast pine nuts in a small frying pan for approx. 3 min., or until fragrant, and set a side.

Step 3/5

• 1 tbsp olive oil
• ¼ tbsp sugar
• ½ tbsp capers

• large frying pan with lid

Heat up half of the olive oil in a large pan with a lid. Sauté onions and garlic for approx. 1 min. on medium-high heat, or until translucent. Add celery and sugar and sauté for approx. 2 more min., then add tomatoes, olives, and capers. Reduce heat, cover with lid, and leave to simmer for approx. 15 min.

Step 4/5

• 1 tbsp olive oil

• large frying pan

Rinse eggplant and pat dry to get rid of any excess water. Heat up the remaining olive oil in a large pan and fry the eggplant for approx. 3 - 4 min. over high heat.

Step 5/5

• ½ tbsp red wine vinegar
• olive oil for serving
• salt
• pepper

Transfer eggplant to the other pan and stir to combine with the other vegetables. Add red wine vinegar and let it simmer for approx. 10 min. Season with salt and pepper and serve with freshly chopped basil, toasted pine nuts, and olives. Enjoy!

Enjoy your meal!