Sweet and sour eggplant compote

Name: sweet and sour eggplant compote
Cook time: 65 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 600 g eggplant; 1 onion; 2 stems celery; 5 tablespoons olive oil; salt; 1 look tomato cubes 400 g; 2 tablespoons capers; 10 green olives without seeds; 2,5 tablespoon White wine vinegar; 1 tablespoon sugar; (freshly ground) pepper; 1 small block dark chocolate approx. 10 g; 3 tablespoons pine nuts

A tasty Italian recipe. The vegetarian side dish contains the following ingredients: eggplant, onion, celery, olive oil, salt, tomato cubes (400 g), capers, green olives without seeds, white wine vinegar, sugar, (freshly ground) pepper, dark chocolate (about 10 g) and pine nuts.

Ingredients

Kitchen Stuff

paper towel

Directions

Wash and clean aubergines and cut into cubes. Peel onion and cut into thin rings. Wash celery and cut into pieces. Fry 3 tablespoons of oil in frying pan with non-stick coating. Aubergine on half-light fire while basting light golden brown baking. Remove with a skimmer from the pan and drain on kitchen paper. Sprinkle with salt. Place 1 tablespoon of oil in frying pan and bake celery in a few minutes until light brown. Remove from the pan and let it drain. Heat 1 tablespoon of oil and gently fry the onion for about 5 minutes. Add tomato cubes and simmer for approx. 10 minutes. Rinse capers and olives under cold water. Cut the olives into slices. Stir vinegar and sugar through tomato sauce. Add capers, olives, (little) salt and pepper. Puff the chocolate over the sauce and stir it. Stir in eggplant and celery. Caponata gently boil for about 20 minutes. Pine nuts roasted golden brown in dry frying pan. Let Caponata cool down. Season with salt, pepper and possibly some sugar.
Serving Caponata at room temperature. Sprinkle with pine nuts.