Eggplant Caponata
4 servings
60 minutes
The recipe was shared with us by Mirko Zago, chef of the Onest and Aist restaurants.
1
Peel the eggplants and cut them into large cubes.
- Eggplant: 950 g
2
Salt and let it sit to remove excess bitterness.
3
Then squeeze out excess moisture and fry in vegetable oil.
- Vegetable oil: 200 ml
4
Cut the zucchini into large cubes and fry separately.
- Zucchini: 200 g
5
Blanch celery and fennel in water, then sauté, and finally add wine vinegar.
- Celery: 200 g
- Fennel: 200 g
- Wine vinegar: 60 ml
6
Sauté minced garlic and red onion in olive oil. Combine with peeled tomatoes and sauté a bit, adding water or vegetable broth.
- Garlic: 20 g
- Red onion: 200 g
- Olive oil: 60 ml
- Beefsteak tomatoes: 450 g
7
Then pour in the wine vinegar, add olives, capers, thyme, and let it simmer a bit.
- Wine vinegar: 60 ml
- Black olives: 80 g
- Green olives: 80 g
- Capers: 80 g
- Thyme: 10 g
8
Add fennel, celery, zucchini, pine nuts, basil, and finally fried eggplant.
- Fennel: 200 g
- Celery: 200 g
- Zucchini: 200 g
- Pine nuts: 42 g
- Basil: 40 g
- Eggplant: 950 g
9
Keep the dish on the fire for another 2-3 minutes.
10
Remove from heat and serve.