Vegetable stew with caper apples and pine nuts

Name: Vegetable stew with caper apples and pine nuts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 25 g Pine nuts; 2 red onions; 2 Garlic cloves; 5 (approx. 300 g) stalks of celery; 4 (approx. 400 g) Tomatoes; 2 (approx. 580 g) Aubergines; 3-4 Tbsp Oil; 60 g Caper apples; 3 TABLESPOONS dark balsamic vinegar; 1 can(s) (425 ml) strained tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 3-4 Stem(s) Peppermint

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

25 g Pine nuts
2 red onions
2 Garlic cloves
5 (approx. 300 g) stalks of celery
4 (approx. 400 g) Tomatoes
2 (approx. 580 g) Aubergines
3-4 Tbsp Oil
60 g Caper apples
3 TABLESPOONS dark balsamic vinegar
1 can(s) (425 ml) strained tomatoes
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
3-4 Stem(s) Peppermint

Directions

1
Brown the pine nuts in a coated pan without fat for 2-3 minutes. Take them out and let them cool down. Peel and chop onions and garlic. Clean, wash and slice the celery diagonally. Clean, wash and roughly dice the tomatoes and eggplants
2
Heat the oil in a large pot. Fry the aubergines over a high heat for 5-6 minutes, turning them golden brown. Reduce heat, add onions and garlic and fry for about 2 minutes. Add celery and capers and drizzle with vinegar. Let simmer for 2-3 minutes until the vinegar is overcooked. Add tomatoes and strained tomatoes and simmer for about 10 minutes until the vegetables are cooked.
3
Mix in pine nuts. Season to taste with salt, sugar and pepper. Wash mint, shake dry and pluck off young leaves. Place the caponata in a bowl, sprinkle with mint and serve immediately. Serve with baguette bread