Caponata

Information

• 🍳 Cook time: 1 hour and 30 minutes
• 🍽 Serving size: 4 portions

Ingredients

• 100 grams of onion
• 100 grams of celery
• 2 large eggplants (~800 grams)
• 2 red peppers
• 160 grams of cherry tomato
• 70 grams of green olives
• 250ml of tomato puree (if only paste is available use 125ml + 125ml water to dilute)
• 1 tablespoon of sugar
• 1 tablespoon of vinegar
• 1 tablespoon of capers

Instructions

1. First clean the eggplants, peppers, celery and then cut them into cubes
2. Salt eggplant cubes first (let sit for 30 mins, then pat dry) to remove excess moisture and bitterness
3. In a nice big pan, fry the eggplants with the peppers, (add oil or fat) (180C 3-4 min, stir well)
4. When the eggplants are golden brown, set the eggplants and peppers aside in a bowl
5. Quick clean of the pan, and add two spoons of oil/fat, add the thinly chopped onion, add the celery, the capers, the olives, stirring ~ 4 minutes 140C
6. Add the vinegar, and sugar, and then the cherry tomatoes cut into four parts, and after that, add the tomato puree, and finally add a pinch of salt. At this point we add the eggplants and peppers that we have set aside before, you mix well ~ cook for about 15/20 minutes 160C