Eggplant Caponata 💜

Step 1/9

• 3 eggplants
• extra-virgin olive oil (for deep frying)

Wash and cut the eggplants into small pieces. Add a good amount of olive oil into a pot. When the oil is hot, add the eggplants in small doses. Deep fry them for 4/5 minutes until golden. Drain the fried eggplants and place them over a plate covered with baking paper to assorbe the oil in excess.

Step 2/9

• 2 celery
• 1 onion
• 400 g tomatoes
• 200 g jarred pitted green olives

Cut the onion, tomatoes, celery and olives.

Step 3/9

• 50 g pine nuts

Add the pea nuts in a pan and let them roast for a couple of minutes.

Step 4/9

• 50 g salt-packed capers
• extra-virgin olive oil
• salt

Add oil into a pot and when hot, add the onions. When golden, add the celery, olives, capers, roasted pea nuts, tomatoes and salt. Stir between each step.

Step 5/9

Cover and let it cook over low heat for 15/20 minutes.

Step 6/9

• 2 tbsp sugar
• 3 tbsp white wine vinegar
• 40 g tomato paste

Meanwhile, add white vinegar, tomato paste and sugar in a glass. Mix well with a spoon.

Step 7/9

• basil

After 15/20 minutes of cooking time, add the vinegar sauce into the pan. Increase the heat and rinse for 5 minutes. Remove from the heat and add the fried eggplants and a good dose of basil.

Step 8/9

Mix well all ingredients and let the dish cool down.

Step 9/9

Caponata is a dish to be served at room temperature, so store it in the fridge for some hours (ideally overnight as the dish will taste better the next day!).

Enjoy your meal!