- 3 eggplants
- 2 red bell peppers
- 3 large tomatoes
- 1 onion
- 3 garlic cloves
- 2 celery stalks (we’ve used baby stalks from our garden)
- 100 gram green olives
- 30 gram capers
- 100 ml white wine vinegar
- 100 ml water
- 1 sugar cube (or use a teaspoon of sugar)
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- Dutch oven or other heavy bottomed pan
Preparation — 15 minutes
RINSE the eggplants and chop them into cubes. RINSE bell peppers, remove the seeds and also chop them into cubes. RINSE tomatoes, remove the stems and chop into small pieces. PEEL and finely chop the onion and garlic cloves. DIVIDE the olives into halves and finely chop the celery stalks.
Finishing the caponata — 40 minutes
HEAT a dash of olive oil in a heavy bottomed pan and sauté the eggplant cubes for a few minutes. ADD bell pepper and celery and sauté a few minutes more. Then also ADD the finely chopped onion and garlic and after another few minutes also add the tomato pieces.
POUR in the white wine vinegar and water along with sugar, olives and capers. Let it simmer for about half an hour. SEASON with pepper and salt.
SERVE warm or cold on bread or as a side dish. You can also pickle this caponata in sterile glass jars to store them for a long time. Enjoy!