Italian cuisine · Salads & Mezze

Sweet-and-Sour Eggplant Caponatina

Small sweet-and-sour eggplant cubes with celery, capers and almonds that mellow further overnight.

Ingredients · for 4 servings

• 2 eggplants (approx. 600 g)
• 2 stalks celery
• 1 onion
• 1 can chopped tomatoes (400 g)
• 2 tbsp capers
• 100 g green olives
• 50 g almonds
• 3 tbsp red wine vinegar
• 2 tbsp sugar
• 8 tbsp olive oil
• 1/2 bunch basil
• Salt, pepper

Instructions

1. Cut the eggplants into 2 cm cubes, mix with 1 tsp salt and let drain in a sieve for 30 min., then pat dry.
2. Toast the almonds in a dry pan for 3 min. until fragrant, coarsely chop and set aside; soak the capers in water for 10 min. and drain.
3. Heat 6 tbsp olive oil until hot and fry the eggplant cubes in batches for 6–8 min. until golden and soft all over; drain on paper towels.
4. In the remaining oil, sauté the finely diced onion and sliced celery for 6 min. until the celery still has bite, then add the tomatoes and reduce uncovered for 10 min.
5. Stir in the sugar and vinegar and cook for 4–5 min. until the sauce is glossy and sweet-and-sour, then fold in the eggplant, pitted olives and capers and let sit for 5 min.
6. Season with salt and pepper, let cool completely and serve at room temperature sprinkled with almonds and basil.