Caponata

9 minutesPrep time

30 minutesCook time

182 cal.Per serving

Ingredients for 1

200 g

Eggplant

100 g

Tomatoes (canned, peeled)

1/4

Yellow onion

1/2 clove

Garlic

10 g

Green olives

1/2 tbsp

Capers

1 tsp

Red wine vinegar

optional

1/4 tbsp

Pine nuts

optional

1/10 bunch

Basil (fresh)

Stovetop, Pot (small)

Step 1
Chop the eggplant into small cubes.
Step 2
Mince the onion.
Step 3
Mince the garlic.
Step 4
Add some olive oil to a hot pan and cook everything for 15 minutes.
Step 5
After 15 minutes, add the peeled tomatoes, olives, capers, red wine vinegar, pine nuts and some salt and pepper.
Step 6
Simmer on a low heat for 15 more minutes.
Step 7
Serve the Caponata (optional: add some fresh basil and more olive oil).