Caponata

7 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

1/4 tbsp

Pine nuts

optional

1/10 bunch

Basil (fresh)

Digicook

Step 1
Mince the garlic and onion, chop the eggplant into small cubes. Add some olive oil to the mixing bowl and cook for 15 minutes / 100°C / reverse mode / speed 1.
Step 2
After 15 minutes, add the peeled tomatoes, olives, capers, red wine vinegar, pine nuts and some salt and pepper. Simmer for 15 min / 100°C / reverse mode / speed 1.
Step 3
Ajoutez dans le bol : les tomates pelées, les olives vertes, les câpres, le vinaigre de vin rouge, les pignons de pin. Salez et poivrez. Fermez le couvercle sans le bouchon mesureur et programmez en mode reverse : 100°C / vitesse 1 / 15 min
Step 4
Serve the Caponata (optional: add some fresh basil and more olive oil).
Step 5
If you have some leftover, we suggest you reheat it with pasta the next day. What a treat!