Caponata

Ingredients for 8 servings:

• Olive oil or other vegetable oil, for frying
• 1 kg eggplant(s), cut into 2.5 cm cubes
• 2 bell peppers, red or yellow
• 2 large onions (vegetable onions), cut into 2 cm pieces
• 3 stalk(s) celery, tender, sliced
• 3 tomatoes, diced
• 150 g olives, pitted, chopped
• 60 g raisins
• 2 tbsp capers
• 2 tbsp sugar
• 2 tbsp vinegar (red wine vinegar)
• 1 pinch of salt
• 30 g pine nuts, lightly roasted

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

sweet and sour eggplant and pepper vegetables

Cover the bottom of a deep, heavy-based frying pan with about 1 cm of oil. Heat over medium heat until the oil sizzles when a drop of water is added. Pat the eggplants dry with paper towels and cook in batches, adding more oil as needed. Swirl the pan occasionally until the eggplants are tender and browned on all sides (about 8 minutes). Remove with a spatula and place on kitchen paper to drain. After the eggplants, fry the bell peppers in the same way for 4-6 minutes. Finally, fry the onions and celery together until tender and golden after 7-8 minutes. Drain everything on kitchen paper. Place the tomatoes, olives, raisins, capers, sugar, and vinegar in a large saucepan and heat gently. Add the fried vegetables, mix well, and season with salt. Cover and simmer for about 20 minutes at low heat, stirring occasionally. Add a little water if the caponata becomes too dry. Remove from heat and let cool on a serving plate. If possible, cover and let rest in a cool place overnight to allow the flavors to blend. Allow to return to room temperature before serving and garnish with pine nuts.