Caponata

Ingredients

• eggplant100g
• onion30g
• celery50g
• tomatoes40g
• green olives15g
• capers10g
• olive oil1 tbsp
• red wine vinegar1 tbsp
• sugar1 tsp
• saltTo taste
• black pepperTo taste
• fresh basil5g
• fresh parsley5g

Instructions

1. 1

   Step 1

   Dice 100g eggplant into 1cm cubes and sprinkle with salt; let sit for 15 minutes to remove bitterness, then rinse and pat dry.

2. 2

   Step 2

   Heat 1 tablespoon olive oil in a pan over medium heat; sauté 30g chopped onion until translucent.

3. 3

   Step 3

   Add the eggplant cubes and cook until softened and lightly browned, about 8 minutes.

4. 4

   Step 4

   Stir in 50g chopped celery, 40g chopped tomatoes, 15g green olives (pitted and sliced), and 10g capers; cook for 5 minutes.

5. 5

   Step 5

   Add 1 tablespoon red wine vinegar and 1 teaspoon sugar; simmer gently for 10 minutes until flavors meld and sauce thickens.

6. 6

   Step 6

   Season with salt and freshly ground black pepper to taste.

7. 7

   Step 7

   Remove from heat and let cool to room temperature before serving.

8. 8

   Step 8

   Garnish with 5g chopped fresh basil and 5g chopped fresh parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Caponata can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.