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🍽️ Sweet and Sour Caponata with Eggplant and Celery

363 kcal · 30 min · 4 servings

Ingredients

• 3 stalks celery
• 2 onions
• 2 garlic cloves
• 2 eggplants (approx. 500 g)
• 400 g tomatoes
• 10 tbsp olive oil
• salt
• pepper (freshly ground)
• 2 tbsp green olives
• 0.5 bunch basil
• 4 tbsp red wine vinegar
• 1 tbsp sugar
• 2 tbsp capers
• 2 tbsp pine nuts

Instructions

1. 1. Wash the celery thoroughly.
2. 2. Remove the tough fibers from the stalk.
3. 3. Slice the celery into thin rounds.
4. 4. Peel the onions and the garlic clove.
5. 5. Cut the onions in half.
6. 6. Slice the onion halves into thin strips.
7. 7. Finely chop the garlic.
8. 8. Wash the eggplants.
9. 9. Slice the eggplants into thin rounds.
10. 10. Cut each slice into eight pieces.
11. 11. Pour boiling water over the tomatoes.
12. 12. Let the tomatoes sit in the hot water for a short moment.
13. 13. Immediately rinse the tomatoes with cold water.
14. 14. Remove the skin from the tomatoes.
15. 15. Cut the peeled tomatoes into small cubes.
16. 16. Gradually heat the olive oil in a pot.
17. 17. Fry the eggplant portions vigorously.
18. 18. Remove the fried eggplant from the pot.
19. 19. Sauté the onions and garlic in the remaining oil.
20. 20. Cook the onions and garlic until they are soft and translucent.
21. 21. Return the eggplant to the pot.
22. 22. Add the celery to the vegetables.
23. 23. Add the tomato cubes.
24. 24. Season the mixture with salt and pepper.
25. 25. Place a lid on the pot.
26. 26. Cook everything over medium heat for 5 minutes.
27. 27. Cut the olives in half if desired.
28. 28. Remove the pits from the olives.
29. 29. Pluck the basil leaves from the stems.
30. 30. Add the basil leaves to the vegetables.
31. 31. Add the olives to the pan.
32. 32. Add the vinegar.
33. 33. Add the sugar.
34. 34. Add the capers.
35. 35. Let the mixture simmer for another 15 minutes.
36. 36. Cook until the liquid has reduced.
37. 37. Cook until the mixture looks thick and creamy.
38. 38. Heat a dry pan.
39. 39. Toast the pine nuts in the pan without oil.
40. 40. Toast the nuts until they are golden brown.
41. 41. Let the caponata cool down as you like.
42. 42. Sprinkle the finished caponata with the toasted pine nuts.
43. 43. Serve the dish.

Nutrition per serving

• kcal: 363
• Protein: 6 g · Fett/Fat: 31 g · Carbs: 15 g