Caponata
easy
50 mins
50 mins
Ingredients
- 600 g Aubergines
- 7-10 Tbsp Salt
- 1/2 (100 g) Courgette
- 1 (100 g) Tomato
- 1/2 red, green and yellow peppers
- 1 (100 g) stalk of celery
- 1/2 can(s) (240 g) Artichoke Hearts
- 1/2 Fennel Tuber
- 4 TABLESPOONS Olive oil
- 150 g Salsiccie (coarse Italian sausage)
- 30 g almonds without skin
- 40 g Caper apples
- 1 TABLESPOON Sugar
- 2 TABLESPOONS Red wine vinegar
- 150 ml Vegetable broth (instant)
- 3 Stem(s) Oregano
- 7-10 Tbsp Pepper
Directions
- 1
Wash and clean the aubergines and cut them into large cubes. Put the aubergines in a sieve, sprinkle with plenty of salt and leave to rest for about 1 hour. In the meantime wash and clean the zucchini, cut them in half lengthwise and cut them diagonally into slices.
- 2
Wash, clean and roughly dice the tomato. Peppers clean, wash and cut into cubes. Celery wash, clean and cut diagonally into slices. Drain artichokes and cut into quarters. Fennel wash, clean and cut into strips.
- 3
Heat the oil in a large frying pan. Cut the sausage into slices and fry it together with the eggplants and the rest of the vegetables for about 5 minutes under high heat. In the meantime, fry the almonds in a pan without fat until golden brown and take them out.
- 4
Remove caper stems except for 1. Cut capers in half lengthwise. In the middle of the roaster, push the contents aside (4-5 cm Ø). Put sugar in the middle and let it caramelize golden yellow. Deglaze with vinegar and fill up with stock.
- 5
Put 1 stalk of oregano aside for garnishing. Wash the rest of the oregano, dab dry and pluck the leaves from the stalks. Add almonds, oregano and capers. Cover and simmer for about 10 minutes at low heat.
- 6
Season the caponata with salt, pepper, sugar and possibly vinegar. Pour into a bowl and garnish with caper apple and remaining oregano.
Nutrition Facts
350 kcal
19 g
24 g
13 g
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