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RusticJoyfylFood
Caponata
Eggplants with tomatoes, onion, olives, capers, celery, raisins and basil
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Ingredients
Directions
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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.
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In the meantime, chop the onion, cut the celery into bows and tear the leaves of the basil.
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Let the capers and the olives drain. Squeeze the rest of the moisture out of the aubergine.
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Heat the oil in a frying pan and fry the onion and celery for 10 minutes on medium heat. Stir frequently.
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Add the tomato puree and cook for 1 min. Also add the tomatoes, sugar, olives, raisins, vinegar and pepper.
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Let simmer for 20 minutes on low heat without lid. Stir occasionally.
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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.
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Put the tomato mixture in a large bowl. Put the aubergine, capers and 2/3 of the basil through.
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Allow to cool to room temperature in 1 hour. Sprinkle with the rest of the basil just before serving.
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Nutrition
260Calories
Sodium0% DV0g
Fat32% DV21g
Protein12% DV6g
Carbs3% DV9g
Fiber0% DV0g
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