Serves 1
Directions
- 1Fry eggplant cubes in sunflower oil until golden and drain on paper towels.
- 2Sauté celery and onion in olive oil until soft.
- 3Stir in tomato paste and cook for 1 minute.
- 4Add tomatoes, olives, capers, vinegar, sugar, salt, and pepper, then simmer for 5 minutes.
- 5Gently fold in the fried eggplant and fresh basil.
Ingredients
- 1.5 lb eggplant, cubed
- 2 whole celery stalk, diced
- 1 whole yellow onion, chopped
- 1/3 cup green olives, pitted and chopped
- 2 tbsp capers, rinsed
- 2 tbsp tomato paste
- 1 lb cherry tomatoes, halved
- 1 shot white wine vinegar
- 1 tbsp sugar
- sunflower oil
- olive oil
- salt (optional)
- pepper (optional)
- fresh basil
Equipment
panpaper towels
Tips
- Caponata is best served at room temperature or cold.
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