Vegan Caponata with Eggplant and Peppers

Ingredients for 4 servings:

• 3 garlic cloves
• 1 onion(s)
• 1 eggplant(s)
• 1 bell pepper(s)
• 1 can tomatoes, chopped, approx. 400 g
• 3 tbsp white wine vinegar
• 1 tbsp raw cane sugar
• 3 tsp capers
• 1 handful of basil, chopped
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

a sweet and sour Sicilian classic, perfect for using up leftovers

Finely dice the onion and garlic cloves. Cut the eggplant and bell pepper into 1 cm pieces. Heat a little olive oil in a large pan and sauté the onions until translucent. Then add the garlic and sauté for 1 minute. Stir in the eggplant and bell pepper and season with salt and pepper. Fry until the pieces begin to soften. Stir in the raw cane sugar and let it caramelize briefly. Deglaze with the tomatoes and white wine vinegar. Simmer uncovered over medium heat for at least 20 minutes, until the liquid has completely evaporated, stirring regularly. Season again with salt and then stir in the capers and basil. Caponata can be served hot or cold, as an antipasto with toasted bread, or with pasta or rice. This is a basic recipe. If you like, you can also add olives, almond slivers, or toasted pine nuts.