for 4 person

Aubergine

40 g	pine nuts
2 tbsp	olive oil
1	aubergine, cut into approx. 2 cm cubes
¼ tsp	salt

Caponata

3 tbsp	olive oil
1	onion, roughly chopped
200 g	celery, cut into approx. 1 cm slices
1	fennel, cut into three pieces, thinly sliced
250 g	cherry tomatoes, pierced with a sharp knife
80 g	pitted black olives
3 tbsp	sultanas
½ tsp	salt
½ dl	balsamic vinegar
2 tsp	icing sugar
50 g	caper berries, drained

Fish

1 tbsp	oil
600 g	Royal cod fillets
¼ tsp	salt
2 tbsp	oregano, torn

How it's done

Aubergine

Without adding any oil, toast the pine nuts in an uncoated frying pan until golden brown, remove and set aside. Heat the oil in the same pan. Fry the aubergine for approx. 15 mins., stirring occasionally, season with salt. Remove and set aside.

Caponata

Heat the oil in a wide pan. Sauté the onion, celery and fennel for approx. 10 mins. Add the tomatoes, olives and sultanas and cook for approx. 5 mins., season with salt. Add the balsamic, icing sugar and reserved aubergine, cover and cook for approx. 15 mins. Combine the caper berries with the reserved pine nuts.

Fish

Heat the oil in the frying pan. Season the fish with salt, fry for approx. 4 mins. on each side. Scatter over the oregano, serve with the caponata.

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