Recipe for Caponata

How to make Caponata

1. 1. Cut the aubergine unto slices 1.5 cm thick. Sprinkle with salt on both sides. Set aside for about 30 minutes until water gathers on the surface of the aubergine.

2. 2. Meanwhile peel and dice the onion. Wash and slice the celery. Dry the aubergine slices with a towel and dice them. Heat up a large frying pan, pour in 3 tbs olive oil and fry the aubergine for about 10 minutes, stirring frequently, until the aubergine softens but does not disintegrate. Remove from the pan and place on a plate.

3. 3. Put olive oil in the same pan, add the onion and glaze it on a moderate heat for approx. 7 minutes. Add the sliced celery and fry for about 5 minutes until soft.

4. 4. Pour in the wine vinegar and boil for around 2 minutes until most of the vinegar has evaporated. Add the sugar, tomatoes and pepper. Cover and boil for about 10 minutes.

5. 5. Add the drained olives and stir. Finally combine with the aubergine. Then sprinkle with basil.