Caponata

 

Caponata

Ingredients

Servings:-4+

500 g eggplant

3 tomatoes

1 tsp salt

3 stalks celery

20 g basil

1 onion

3 cloves garlic

30 g green olives (pitted)

2 tbsp pine nuts

1 tbsp capers

4 tbsp olive oil (divided)

½ tbsp sugar

1 tbsp red wine vinegar

olive oil for serving

salt

pepper

Metric

Imperial

Utensils

cutting boardknifelarge mixing bowlsmall frying panlarge frying pan with lidlarge frying pan

Nutrition per serving

Cal

257Protein

6 gFat

21 gCarb

11 g

Step 1/5

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.Save

500 g eggplant1 tsp salt

cutting boardknifelarge 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

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.Save

3 stalks celery3 tomatoes1 onion3 cloves garlic20 g basil30 g green olives (pitted)2 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

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.Save

2 tbsp olive oil½ tbsp sugar1 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

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.Save

2 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

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!Save

1 tbsp red wine vinegarolive oil for servingsaltpepper

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!