Name: Caponata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 eggplant; 1 red onion, chopped; 2 celery stalks, chopped; 1 garlic clove peeled and minced; 300 g of crushed peeled tomatoes; 20 chopped olives; 2 tbsp of capers; 2 tbsp of vinegar; 100 ml of extra virgin olive oil; 50 g pine nuts; 1 pinch of sugar; 23 sprigs of fresh oregano; 23 sprigs of fresh parsley

1 eggplant

1 red onion, chopped

2 celery stalks, chopped

1 garlic clove peeled and minced

300 g of crushed peeled tomatoes

20 chopped olives

2 tbsp of capers

2 tbsp of vinegar

100 ml of extra virgin olive oil

50 g pine nuts

1 pinch of sugar

23 sprigs of fresh oregano

23 sprigs of fresh parsley

Start by washing and cutting the eggplant into cubes, salt and let them rest on a plate for approximately 30 min. Then pass them through water to remove excess salt and dry.

Meanwhile, fry the onion, celery and garlic for a few minutes to soften them. Remove from the pan and reserve. In the same oil, fry the aubergine cubes for approximately 5 minutes. Then incorporate the reserved vegetables and add the tomatoes, olives, capers and oregano leaves.

Let it cook over low heat for 20 minutes. Season with salt and pepper and add the sugar, vinegar and chopped parsley. Mix everything well together with the pine nuts.