Filter
Reset
Sort ByRelevance
RusticJoyfylFood
Caponata
Eggplants with tomatoes, onion, olives, capers, celery, raisins and basil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergine into cubes of 1 x 1 cm. Put them in a colander and sprinkle with the salt. Let stand for 30 minutes so that the moisture leaks out.
-
In the meantime, chop the onion, cut the celery into bows and tear the leaves of the basil.
-
Let the capers and the olives drain. Squeeze the rest of the moisture out of the aubergine.
-
Heat the oil in a frying pan and fry the onion and celery for 10 minutes on medium heat. Stir frequently.
-
Add the tomato puree and cook for 1 min. Also add the tomatoes, sugar, olives, raisins, vinegar and pepper.
-
Let simmer for 20 minutes on low heat without lid. Stir occasionally.
-
In the meantime, heat the remaining oil in a frying pan and fry the aubergine in 2 parts in 6 min. Until golden brown. Drain on kitchen paper.
-
Put the tomato mixture in a large bowl. Put the aubergine, capers and 2/3 of the basil through.
-
Allow to cool to room temperature in 1 hour. Sprinkle with the rest of the basil just before serving.
Blogs that might be interesting
-
10 minSide dishmayonnaise, Greek yoghurt, feta, bunch onion, dill,basic dip sauce
-
20 minSide dishwhipped cream, milk, sugar, vanilla bean, sugar, egg yolk,Vanilla sauce
-
85 minSide dishsomething crumbly potatoes, fresh thyme, (olive oil, sea salt, black pepper, old bread, unroasted hazelnuts, Danablu blue veal cheese 50,jamie oliver's hasselback
-
10 minLunchflour, baking powder, spring / forest onion, Red pepper, cumin powder (djinten), sour cream, egg, maize, lime, sunflower oil, butter,mexican cornbread
Nutrition
260Calories
Sodium0% DV0g
Fat32% DV21g
Protein12% DV6g
Carbs3% DV9g
Fiber0% DV0g
Loved it