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; 1 Onion; 3 (approx. 100 g) stalks of celery; 5 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 can(s) (425 ml) chunky tomatoes; 1 package (180 g) Bio-Fetakäse; 2 Branches of rosemary; 1 TABLESPOON Olive oil; 2 TABLESPOONS Balsamic vinegar; 2 TEASPOONS Sugar; 3-4 Tsp Cocoa powder; 60 g black olives without stone; 30 g Capers; 6-8 Stem(s) flat leaf parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

600 g Aubergines
7-10 Tbsp Salt
1 Onion
3 (approx. 100 g) stalks of celery
5 TABLESPOONS Oil
7-10 Tbsp Pepper
1 can(s) (425 ml) chunky tomatoes
1 package (180 g) Bio-Fetakäse
2 Branches of rosemary
1 TABLESPOON Olive oil
2 TABLESPOONS Balsamic vinegar
2 TEASPOONS Sugar
3-4 Tsp Cocoa powder
60 g black olives without stone
30 g Capers
6-8 Stem(s) flat leaf parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash and peel the aubergines and cut them into cubes of about 2 cm. Put them in a bowl, sprinkle with 1 teaspoon salt and mix. Cover and leave to stand for about 45 minutes. Peel and slice the onion. Clean and wash the celery and cut it into approx. 1/2 cm thick slices
2
Pour the aubergines into a sieve, drain well. Heat 3 tablespoons of oil in a frying pan, fry the aubergines in it until they are hot, remove. Add 2 tbsp. oil to the pan, heat up. Add onion and celery and fry for about 5 minutes, turning. Season with salt and pepper. Add tomatoes and simmer for about 8 minutes
3
In the meantime cut the feta in half. Season with salt and pepper. Wash the rosemary, shake dry and place on the feta. Sprinkle each with 1/2 tbsp. olive oil and wrap them individually in aluminium foil. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for about 15 minutes
4
Season tomato vegetables with vinegar, sugar, cocoa, salt and pepper. Cut olives lengthwise in half. Add capers and olives and simmer at low heat for another 10 minutes. After about 5 minutes add aubergines. Wash parsley, shake dry and chop finely
5
Remove the feta from the aluminium foil. Sprinkle Caponata with parsley and arrange on plates with baked feta. Tastes good with farmhouse bread
6
Waiting time approx. 35 minutes