Caponata with baked feta

Name: Caponata with baked feta
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 600 g Aubergines; 7-10 Tbsp salt, pepper from the mill; 1 Onion; 3 stalks of celery; 6 TABLESPOONS Olive oil; 1 can(s) (425 ml) chunky tomatoes; 1 package (180 g) Bio-Fetakäse; 2 Branches of rosemary; 2 TABLESPOONS Balsamic vinegar; 2 TEASPOONS Sugar; 3 TSP Cocoa powder; 30 g Capers; 60 g black olives (without stone); 1 small bunch of flat parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

600 g Aubergines
7-10 Tbsp salt, pepper from the mill
1 Onion
3 stalks of celery
6 TABLESPOONS Olive oil
1 can(s) (425 ml) chunky tomatoes
1 package (180 g) Bio-Fetakäse
2 Branches of rosemary
2 TABLESPOONS Balsamic vinegar
2 TEASPOONS Sugar
3 TSP Cocoa powder
30 g Capers
60 g black olives (without stone)
1 small bunch of flat parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash and peel the aubergines and cut them into cubes of about 2 cm. Put them into a bowl, sprinkle with 1 teaspoon of salt, mix and cover and let them stand for about 45 minutes. Peel onion and cut into fine slices.
2
Clean and wash the celery and cut it into slices about 1⁄2 cm thick. Preheat the oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer).
3
Drain the aubergines in a sieve and let them drain. Heat 3 tablespoons of oil in a large pan. Sauté the aubergines in it and take them out. Heat 2 tablespoons of oil in the frying fat. Sauté the onion and celery for about 5 minutes.
4
Add the tomatoes and simmer for about 8 minutes.
5
In the meantime, cut the feta in half. Season with a little salt and pepper. Wash the rosemary, dab dry and place on the feta. Sprinkle each feta with 1⁄2 tsp. oil and wrap them individually in aluminium foil. Bake in a hot oven for about 15 minutes.
6
Season tomato vegetables with vinegar, sugar, cocoa, salt and pepper. Add capers, olives (whole or halved) and aubergines. Simmer at low heat for another 10 minutes. Wash parsley, shake dry and chop finely.
7
Remove the feta from the aluminium foil. Serve the caponata sprinkled with feta and parsley. Enjoy warm, but not hot. Baguette tastes good with it. For those who prefer something warm instead, I recommend potatoes.