Caponata-Sicilian colorful vegetable pot

Name: Caponata-Sicilian colorful vegetable pot
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 Aubergines; 7-10 Tbsp Salt; 75 g Raisins; 1 (approx. 350 g) baby onion; 4 (approx. 160 g) stalks of celery; 400 g Tomatoes; 1 red peppers; 1 collar Basil; 8 TABLESPOONS Olive oil; 100 g small black olives; 2 (30 g each) Glasses of capers (mild-spicy pickled); 50 g Pine nuts; 100 ml White wine vinegar; 1 TEASPOON Sugar; 250 ml Vegetable broth (instant); 7-10 Tbsp Sweet peppers; 7-10 Tbsp Pepper; 7-10 Tbsp Kitchen paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 Aubergines
7-10 Tbsp Salt
75 g Raisins
1 (approx. 350 g) baby onion
4 (approx. 160 g) stalks of celery
400 g Tomatoes
1 red peppers
1 collar Basil
8 TABLESPOONS Olive oil
100 g small black olives
2 (30 g each) Glasses of capers (mild-spicy pickled)
50 g Pine nuts
100 ml White wine vinegar
1 TEASPOON Sugar
250 ml Vegetable broth (instant)
7-10 Tbsp Sweet peppers
7-10 Tbsp Pepper
7-10 Tbsp Kitchen paper

Directions

1
Cut off the ends of the aubergines. Wash the aubergines and cut into pieces. Put the aubergine pieces in a large sieve, sprinkle with salt and leave to stand for about 1 hour. In the meantime soak the raisins in warm water.
2
Peel and halve the onion and cut into thin slices. Clean, wash and chop the celery and tomatoes. Wash, seed and finely chop the pepperoni. Wash basil, dab dry, pluck leaves from the stalks and cut into strips.
3
Rinse aubergines with cold water and dab dry with kitchen paper. Heat olive oil in a flat, wide casserole dish. Fry the aubergines at medium heat for about 5 minutes, turning them over, and remove them from the pot.
4
Put the celery in the same oil and fry for about 2 minutes, also while turning. Remove from the pot and add to the aubergines. Add the onions to the oil and fry them for about 2 minutes, turning them over. Add the tomatoes, olives, capers, pine nuts and half of the basil and cook over medium heat for about 10 minutes.
5
Add aubergines, celery, pepperoni, vinegar, sugar and stock, stir and let it boil down for about 6 minutes. Season to taste with salt, paprika and pepper. Sprinkle with remaining basil and serve garnished with basil leaves as desired.