Caponata Sicilia

Ingredients for 4 servings:

• 75 ml olive oil
• 300 g cherry tomatoes
• 1 eggplant(s)
• 1 bell pepper(s), yellow
• 1 pointed pepper, red
• 2 stalk(s) Celery
• 1 onion(s)
• 3 garlic cloves
• 50 g olives, black
• 2 tbsp No Fish Sauce (vegetarian substitute)
• 60 g raisins
• 50 g pine nuts
• 4 tbsp balsamic vinegar
• 2 tsp coconut blossom sugar
• 1 sea salt
• ½ tsp black pepper
• 1 bunch of basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Halve the tomatoes and heat olive oil in a pan. Place the tomato halves cut-side up in the pan and cover. Cook the tomatoes in the pan with the lid closed for 15 minutes. Dice the eggplants and peppers. Halve the celery stalks and cut into thin strips. Peel the onion and cut into thin wedges. Peel and finely chop the garlic. Slice the olives. Remove the tomatoes from the pan and store them in a container. Heat the remaining olive oil in the pan and fry the eggplant cubes until golden brown. Add the peppers, celery, and onion and fry for a further five minutes. Add the garlic, olives, raisins, and pine nuts and cook over low heat for another seven minutes, stirring occasionally. Deglaze the vegetables with 100 ml of water and the balsamic vinegar. Stir in the tomatoes and sugar. Season with salt and pepper. Tear and finely chop the basil, then add it to the caponata. Serve with bread or cooked pasta.