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🍽️ Crispy Caponata with Eggplants

146 kcal · 30 min · 4 servings

Ingredients

• Eggplants 2 pcs.
• Onions, red 1 pcs.
• Garlic cloves 1 pcs.
• Olives, black 30 g
• Oil 50 ml
• Tomatoes, chopped 850 ml
• Honey 2 tbsp
• Salt pinch
• Capers 1 tbsp
• Pepper, black ground pinch

Instructions

1. 1. Wash the eggplants thoroughly and cut off the ends.
2. 2. Cut the eggplants into coarse cubes.
3. 3. Peel the onions and the garlic.
4. 4. Dice the onions and the garlic finely.
5. 5. Place the olives in a sieve.
6. 6. Chop the olives coarsely.
7. 7. Heat 5 to 6 tablespoons of oil in a pan over high heat.
8. 8. Fry the eggplant cubes in it for about 10 minutes.
9. 9. Stir the eggplants occasionally.
10. 10. Cook the eggplants until golden brown and crispy.
11. 11. Remove the eggplants from the oil.
12. 12. Let the eggplants drain on kitchen paper.
13. 13. Do not pour away the remaining oil in the pan.
14. 14. Reheat the pan with the remaining oil over medium heat.
15. 15. Add the onions and garlic to the pan.
16. 16. Sauté the onions and garlic for 2 to 3 minutes.
17. 17. Cook the onions and garlic until they are colorless.
18. 18. Add the tomato cubes to the pan.
19. 19. Add the honey to the pan.
20. 20. Season the mixture lightly with salt.
21. 21. Let everything simmer for about 10 minutes.
22. 22. Add the olives to the pan.
23. 23. Add the capers to the pan.
24. 24. Cook the olives and capers for about 1 minute.
25. 25. Stir in the fried eggplants.
26. 26. Season the caponata with salt and pepper to taste.
27. 27. Remove the pan from the heat.
28. 28. Let the caponata rest or cool down briefly.
29. 29. Wash the basil.
30. 30. Pluck the basil leaves from the stems.
31. 31. Place the caponata in a shallow bowl.
32. 32. Garnish the caponata with the basil leaves.
33. 33. Serve the caponata lukewarm.

Nutrition per serving

• kcal: 146
• Protein: 2 g · Fett/Fat: 6 g · Carbs: 21 g