Eggplant Caponata (no frying)

⭐️ Get Recipe: https://theplantbasedschool.com/caponata/

Eggplant caponata is a famous Sicilian dish usually served as a starter or a side dish.

Traditionally, it’s made with deep-fried eggplant, but here we show you how to make it with roasted eggplant or air-fried eggplant to make the recipe easier, lighter, and healthier.

⭐️ Ingredients
2½ pounds (1 kg) eggplants 3 medium, diced and roasted with 1 tablespoon olive oil, ½ teaspoon salt, 2 twists black pepper
2 tablespoons extra virgin olive oil
1 white onion
2 ribs celery
1½ pounds (700 grams) vine tomatoes chopped
½ cup (70 grams) green olives pitted
2 tablespoons (20 grams) capers
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
1 cup (250 grams) water
4 tablespoons (60 grams) vinegar
2 tablespoons (25 grams) sugar
10 leaves basil
2 tablespoons (20 grams) pine nuts toasted, optional

❤️ Nico & Louise
Theplantbasedschool.com
#eggplant #italianfood

this is eggplant konata cut the eggplant into dyce add it to a baking tray season with olive oil salt and black pepper toss to combine and bake it in a preheated oven for about 30 minutes or until they are slightly charred and fork tender in the meantime I’m going to chop the onion and the celery then I’m going to add them to a large Skillet with some olive oil and fry them for 5 minutes now I’m adding fresh tomatoes heed green olives Capers and a pinch of salt then I cooked this for about 15 minutes now stir in the sugar and the vinegar add roasted eggplant and a handful of fresh basil leaves I’m going to give it a final stir you can serve it on a platter as an appetizer with some toasted pine nuts and basil leaves on top or you can serve it on toasted bread to make a delicious brusa easy right