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🍽️ Sweet and Sour Vegetable Mix Caponata

241 kcal · 30 min · 4 servings

Ingredients

• 200 g bell peppers
• 3 tomatoes
• 300 g eggplants
• 1 onion
• 1 clove of garlic
• 1 stalk celery
• 10 green olives (pitted)
• 1 tsp olive oil
• 125 ml vegetable broth
• 2 tbsp capers
• 2 tbsp pine nuts
• 1 tsp honey
• 2 tsp balsamic vinegar
• salt
• pepper

Instructions

1. 1. Cut the peppers in half, remove the seeds, and wash them. Cut the vegetables into bite-sized pieces. Also wash the tomatoes and the eggplants and cut them into large chunks.
2. 2. Peel the onion and garlic and chop them finely. Wash the celery, remove the tough parts, and slice it. Cut the olives into quarters.
3. 3. Heat the oil in a pot and sauté all ingredients until translucent. Pour in the broth and let it simmer for five minutes. Transfer the mixture to a bowl and mix it with the capers and olives. Toast the pine nuts in a pan without adding extra oil.
4. 4. Season the caponata with honey, balsamic vinegar, salt, and pepper. Finally, serve the dish sprinkled with the toasted pine nuts.

Nutrition per serving

• kcal: 241
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 17 g