VEGAN

Caponata with Pine Nuts

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pine nuts can be substituted with cashews, and sweet peppers can be added to the dish or used in place of celery. For this, the peppers should be deseeded and cut into wedges, then sautéed just like the celery until tender.

Ingredients

Eggplants - 1 piece
Olive Oil - ½ glasses
Onion - 1 head
Celery stalk - 3 pieces
Capers - 1 tablespoon
Pistachios - 1 tablespoon
Crushed Tomatoes in Their Own Juice - 28.2 oz
Sugar - 1½ spoons
Malt Vinegar - 3 spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the eggplant in half. Generously sprinkle with salt and let it sit for 20 minutes. Rinse and dry thoroughly. Cut into small cubes.

Step 2

In a large skillet, heat olive oil and sauté the eggplants until they are tender, about 8-10 minutes, but be careful not to let them become too soft. Transfer to a large pot.

Step 3

If needed, add more oil to the skillet and add the finely chopped onion. Sauté until soft, then add the diced celery and tomatoes. Cook for 15 minutes until the celery is tender, then add the capers and nuts, and mix this with the eggplants.

Step 4

In a small saucepan, combine vinegar and sugar, then add salt and pepper to taste and gently heat. Pour over the eggplants, cover with a lid, and simmer on low heat until the vegetables are tender but not mushy. Stir occasionally. Allow to cool and refrigerate for a while.