Ingredients Serves 6
- 3 eggplants
- 14 oz/400 g celery
- 3 tomatoes
- Oil for frying
- 2 onions
- 6 oz/150 g green olives
- 3 tbsp capers
- 1/2 cup pine nuts
- 2 tbsp sugar
- 1/3 cup red wine vinegar
First, wash the eggplants, trim off the ends and cut into pieces. Put them in a pan, generously sprinkle each layer with salt, cover with a plate and put something heavy on top to press the eggplants. Set aside for 1-2 hours.
After the eggplants release their bitter juice, wash and pat them dry.
Wash the celery, cut off the leaves and cut the sticks into small pieces.
Wash and cube the tomatoes.
Heat up 2 tablespoons of oil in a skillet, add the celery and cook over low heat for 30 minutes or until soft.
In a separate pan, heat about 1/3 cup of oil, add the eggplants and cook covered until they are soft, about 15 minutes. Stir frequently.
Cut the onion into slices. In a large frying pan heat 2 tablespoons of oil, add the onions and cook over low heat for 10-15 minutes until the onion is soft and transculent.
Add the capers (without brine), pine nuts and olives. Stir to combine.
After a minute, add the tomatoes, raise the heat and cook for 20 minutes.
At the end, add the eggplants and celery, mix well. Dissolve the sugar in wine vinegar, pour into the pan and cook for additional 2-3 minutes.
Your caponata is ready! Garnish with celery or basil leaves.
Caponata can be served hot or cold, as a main dish, side dish or a topping for bruscetta.