Total: 1 hr 10 Min. | Active: 1 hr 10 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 236 kcal
, Fat: 16 g
, Carbohydrate: 15 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2tbsp olive oil
1 aubergine (approx. 350 g), cut into approx. 1.5 cm cubes
¼tsp salt


2tbsp olive oil
1 onion, roughly chopped
1 yellow pepper, cut into approx. 2 cm cubes
100g celery, cut into slices approx. 5 mm thick
1tin chopped tomatoes (approx. 400 g)
50g pitted green olives, halved
½tsp salt
a little pepper
3tbsp white balsamic vinegar
1tbsp sugar
2tbsp pine nuts, toasted
1tbsp capers, rinsed, drained, roughly chopped
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How it's done


Heat the oil in a frying pan, reduce the heat, fry the aubergine for approx. 10 mins., remove from the heat, season with salt and set aside.


Heat the oil in a frying pan, sauté the onion for approx. 5 mins. Add the pepper and all the other ingredients up to and including the olives, season, cover and simmer over a low heat for approx. 25 mins. Add the balsamic, sugar and reserved aubergine, cover and simmer for a further 15 mins. Mix in the pine nuts and capers, serve the caponata lukewarm.

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