Caponata

Ingredients

• 400 g of eggplant
• 200 g of pepper
• 1 sedan
• 300 g of tomatoes
• 100 g of olives
• 50 g of pine nuts
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of vinegar
• 1 tablespoon of sugar
• salt and pepper

Peel and chop the eggplants into small pieces, then the peppers into strips.

Next, heat olive oil in a pan and add the eggplant and peppers. Cook until they are half-cooked, then remove from the heat and set aside.

Finely chop the celery, dice the tomatoes, and place them in a colander to drain.

Add the sedan, pitted olives, and pine nuts to the pot and cook for a few minutes.

Next, add the eggplant and bell pepper, and cook until they are tender. If needed, add a little olive oil.

In a saucepan, combine a portion of the sugar with a few tablespoons of vinegar. Add this mixture to the pot and let it simmer.

Adjust the seasoning with salt and pepper. Serve the caponata cold.