"Savory Symphony: Exploring the Flavors of Eggplant Caponata"

Ingredients:

1 kg/ 2.2 lb of Eggplants
500g. Peeled and seedless tomatoes
1/2 cup Tomato sauce
1 Onion
1 Stalk of celery
200g. pitted green olives
50g. Capers
40g. Sugar
50g. White wine vinegar
60g. Roasted pine nuts
Salt/Pepper to taste
Olive oil
Ciabatta
Cream Cheese
Basil

❂ Cooking process:

⁃ Cut the eggplant into small cubes, salt and leave for an hour to drain the juice.
⁃ After the eggplants have drained the juice, fry them in oil until golden brown and put on a paper towel.
⁃ Scald the tomatoes with boiling water and remove the skin. Cut into small cubes without seeds.
⁃ Chop the onion, celery, olives and roast the pine nuts.
⁃ In a large pan saute the onion and celery for a few minutes in olive oil over medium heat. Then add tomatoes and tomato paste or sauce. Salt/pepper.
⁃ To the pan add pitted good quality green olives and rinsed capers. Also, add sugar and white wine vinegar. Cook for 5 minutes stirring occasionally to avoid sticking.
⁃ Add in the eggplant and pine nuts and cook for 3 more minutes to ensure the caponata is well mixed.
⁃ Caponata is served chilled with or without a slice of ciabatta). Enjoy this delicious appetizer! 😋