• Servings : 4
  • Preparation time : 20 minutes
  • Cooking time : 40 minutes

Ingredients

  • 2 medium aubergines
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 2 cloves of garlic
  • 2 tomatoes
  • 50 g sultanas
  • 30 g pine nuts
  • 2 tbsp olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 fresh basil leaves for garnish

Cooking steps

  • Cut the aubergines into 2cm cubes, cut the peppers into strips and the onion into small cubes, chop the garlic, dice the tomatoes.
  • Heat the olive oil in a large frying pan over a medium heat, add the aubergines and fry for 10 minutes, until tender and golden, remove from the pan and set aside.
  • In the same pan, add the peppers and onion and fry for 5 minutes, until tender. Add the chopped garlic and fry for a further 30 seconds.
  • Stir in the tomatoes, sultanas, pine nuts, balsamic vinegar, sugar, oregano, salt and pepper. Bring to the boil, then reduce the heat and simmer for 30 minutes, covered, stirring occasionally.
  • Add the cooked aubergines and stir gently.
  • Garnish with fresh basil leaves and serve hot or warm.

Olea Salbo's little extra

You can add other vegetables to the caponata, such as olives, capers or courgettes.

For a more intense flavour, you can marinate the aubergines in olive oil, balsamic vinegar and herbs for 30 minutes before cooking.

The caponata is even more delicious the next day. It can be kept in the fridge for 3 to 4 days. Bon appétit!

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