Caponata

Ingredients: 

– 3 eggplants   

– Pinch of salt   

– 2 red bell peppers   

– 2 celery stalks   

– 2 red onions   

– Splash of olive oil   

– 2 tbsp tomato paste   

– 4 tbsp pitted black olives   

– 4 tbsp raisins   

– 4 tbsp pine nuts   

– 5 tbsp red wine vinegar   

– 1 tbsp granulated sugar   

– 1 tbsp balsamic vinegar   

– Flat-leaf parsley for garnish   

Preparation 

Cut the eggplant into small 1.5 cm pieces and place them in a bowl. Sprinkle with a little salt to draw out the moisture. Cover the bowl with plastic wrap and set aside. 

Slice the bell peppers into thin strips, cut the celery into small pieces, and slice the red onions into rings. 

Heat a splash of olive oil in a large pan. Squeeze the moisture out of the eggplant and cook it until tender, then remove from the pan. Next, cook the bell pepper in the same pan until soft, and remove it as well. Repeat the process with the celery and red onion, cooking until tender. Add the tomato paste and cook for a minute to develop its sweetness, then return the vegetables to the pan. 

Stir in the olives, raisins, pine nuts, sugar, red wine vinegar, and balsamic vinegar. Mix everything well and cook for another 5 minutes. 

Garnish with flat-leaf parsley and enjoy!