for 4 person

Aubergine

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

Caponata

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

How it's done

Aubergine

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.

Caponata

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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