Caponata with feta

Name: Caponata with feta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Aubergines; 7-10 Tbsp Salt; 2 Onions; 250 g Celery; 9 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Tomatoes; 400 g Feta; 4 Branches of rosemary; 4 TABLESPOONS Balsamic vinegar; 4 TSP Sugar; 3 coated tablespoons of cocoa; 3 TABLESPOONS Capers; 100 g black olives (without stone); 1 collar Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Aubergines
7-10 Tbsp Salt
2 Onions
250 g Celery
9 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 can(s) (850 ml) Tomatoes
400 g Feta
4 Branches of rosemary
4 TABLESPOONS Balsamic vinegar
4 TSP Sugar
3 coated tablespoons of cocoa
3 TABLESPOONS Capers
100 g black olives (without stone)
1 collar Parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash the aubergines, cut into cubes of about 2 cm and mix with 2 teaspoons of salt. Cover and leave to stand for about 45 minutes. Peel onions and cut into rings. Clean, wash and slice the celery.
2
Drain the aubergines and fry them in 5 tablespoons of hot oil. Remove. Heat 2 tablespoons of oil in a frying pan. Sauté onions and celery for about 5 minutes. Season with salt and pepper.
3
Add tomatoes and juice, chop and simmer for about 10 minutes.
4
Cut the feta into 4 pieces. Season with pepper. Wash the rosemary and put it on the feta. Sprinkle each 1⁄2 with a tablespoon of oil and wrap each one individually in aluminium foil. In a hot oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see
5
manufacturer) bake for about 15 minutes.
6
Season tomatoes with vinegar, sugar, cocoa, salt and pepper. Add capers, olives and aubergines. Simmer at low heat for about 10 minutes. Wash and chop the parsley. Arrange everything. Serve with farmhouse bread.