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Caponata di melanzane (eggplants/aubergines caponata)

Servings: 4
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Ingredients
  

  • 2 medium aubergines/eggplants
  • 1 onion
  • 3.5 oz (100 g) pitted green olives
  • 1 stalk celery
  • 10 cherry tomatoes
  • 1.5 oz (40 g) pine nuts
  • 1 oz (30 g) capers
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • 3–4 fresh basil leaves
  • Olive oil for frying
  • Salt, to taste

Instructions
 

  • Prepare the Aubergines and Vegetables
    Dice the 2 aubergines, sprinkle lightly with salt, and let them sit for 10–15 minutes to draw out excess moisture. Pat dry with paper towels. While the aubergines are resting, chop the onion, celery, and cherry tomatoes. Rinse and drain the capers to remove excess salt or brine.
  • Fry the Aubergines
    Heat enough olive oil in a large non-stick skillet to cover the bottom.Add the aubergines and fry until golden and tender, about 5–7 minutes. Transfer to a plate lined with paper towels to soak up any extra oil.
  • Cook the Vegetables
    In the same skillet, sauté the chopped onion and celery for 5 minutes until softened. Then add the cherry tomatoes and cook for another 3–4 minutes, letting them break down slightly.
  • Add Olives, Capers, and Pine Nuts
    Stir in the green olives, rinsed capers, and pine nuts. Cook for 2minutes to blend the flavours.
  • Sweeten and Balance
    Sprinkle sugar over the vegetables, then pour in vinegar. Stir and let it cook for 1–2 minutes so all the flavours meld beautifully.
  • Combine Everything
    Return the fried aubergines to the skillet and gently mix with the other ingredients. Cook for another 5 minutes, adjusting salt to taste. Tear basil leaves and sprinkle on top for a fresh finish.
  • Serve and Enjoy
    Caponata can be enjoyed warm or at room temperature. Spread it on fresh bread, serve it as a side, or enjoy it on its own.