Sicilian vegetable pot Caponata
easy
45 mins
45 mins
Ingredients
- 3-4 Aubergines (about 1 kg)
- 7-10 Tbsp Salt
- 75 g Raisins
- 1 (approx. 350 g) Vegetable Onion
- 4 (approx. 200 g) rods
- 7-10 Tbsp Celery
- 400 g Tomatoes
- 1/2-1 red peppers
- 1 bunch/pot of basil
- 6-8 TABLESPOONS Olive oil
- 1 glass (156 ml) small black olives
- 2-3 TABLESPOONS Capers
- 4 tablespoons (40 g) Pine nuts
- 8-10 Tbsp White wine vinegar
- 1 TEASPOON Sugar
- 1/4 l Vegetable broth (instant)
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
Directions
- 1
Clean and wash the aubergines. Cut lengthwise into quarters, dice coarsely and place in a sieve. Sprinkle with salt and leave to stand for about 30 minutes. Soak the raisins in warm water. Peel, halve and slice the onion
- 2
Clean and wash the celery and remove the hard fibres. Chop the celery. Scald and skin tomatoes if necessary. Cut into pieces. Core, wash and chop the pepperoni. Wash basil, pluck off leaves and cut into strips
- 3
Rinse aubergines briefly and dab dry. Fry them in a large roaster in hot oil for about 5 minutes. Take out. Sauté the celery in the frying fat for approx. 2 minutes. Steam onion briefly. Add tomatoes, olives, capers and half of basil, braise for 5 minutes
- 4
Drain the raisins. Add pine nuts, aubergines, pepperoni, vinegar, sugar and stock. Mix everything and let it boil down for about 10 minutes. Season to taste with salt, pepper and paprika. Sprinkle with basil. Goes well with bread
Nutrition Facts
380 kcal
28 g
25 g
8 g
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