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🍽️ Italian Pickled Vegetables (Caponata)

376 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 2 yellow bell peppers
• 1 celery stalks
• 2 onions
• 8 tomatoes
• 2 tbsp olive oil
• salt
• 1 tsp honey
• white pepper
• 50 g black olives (pitted)
• 1 tsp capers
• 2 tsp white balsamic vinegar
• 1 handful roughly chopped basil

Instructions

1. 1. Wash the eggplants and remove the tough green cap. Cut the flesh into coarse cubes.
2. 2. Wash the bell peppers, halve them, and remove the seeds. Cut them into bite-sized pieces.
3. 3. Wash the celery and slice it thinly.
4. 4. Peel the onions and cut them into coarse chunks.
5. 5. Peel the tomatoes: Briefly scald them with boiling water, shock them in cold water, and peel off the skin. Cut the tomatoes into quarters and remove the tough core.
6. 6. Heat oil in a large pan and fry the eggplant cubes briefly until they are lightly browned.
7. 7. Add the pepper pieces, onions, and celery to the pan.
8. 8. Season the mixture with salt and pepper.
9. 9. Cook the vegetables with occasional stirring and the lid on for about 10 minutes until they are soft but still have a slight bite.
10. 10. Add the prepared tomatoes, chopped olives, and capers.
11. 11. Let everything simmer uncovered for another 5 minutes.
12. 12. Taste the caponata and adjust with balsamic vinegar, a little salt, honey, and pepper.
13. 13. Set aside the chopped basil.
14. 14. Fill the hot mixture into clean, sterilized jars.
15. 15. Sprinkle the fresh basil evenly over the jars.
16. 16. Seal the jars tightly and let them cool down at room temperature.

Nutrition per serving

• kcal: 376
• Protein: 11 g · Fett/Fat: 21 g · Carbs: 34 g