Kaponata vegetable pan

Name: Kaponata vegetable pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Perennial celery; 1 large aubergine; 1 chunky vegetable onion; 2 Garlic cloves; 2 Meat Tomatoes; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (125 g) Mozzarella cheese; 100 g black and green olives; 75 ml White wine; 1 potty Basil; 1 jar (45 g) Capers (Abt. gew. 25 g)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Perennial celery
1 large aubergine
1 chunky vegetable onion
2 Garlic cloves
2 Meat Tomatoes
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (125 g) Mozzarella cheese
100 g black and green olives
75 ml White wine
1 potty Basil
1 jar (45 g) Capers (Abt. gew. 25 g)

Directions

1
Clean, wash and chop the celery and aubergine. Peel onions and garlic. Dice onions gron, crush garlic finely. Clean and blanch the tomatoes and peel the skin. Cut tomatoes into cubes.
2
Dice mozzarella. Heat oil. Fry celery, eggplant and onions for 5 minutes. Season with salt and pepper. Add the diced tomatoes, mozzarella, olives and wine. Cover and cook for another 5 minutes until the cheese has melted. Wash the basil, put some leaves aside for garnishing. Coarsely chop the rest of the basil and sprinkle the capers over the vegetables. Garnish with basil leaves.
3
Add the diced tomatoes, mozzarella, olives and wine. Cover and cook for another 5 minutes until the cheese has melted. Wash the basil, put some leaves aside for garnishing. Coarsely chop the rest of the basil and sprinkle the capers over the vegetables. Garnish with basil leaves. Flatbread tastes good with it