Eggplant and pepper caponata

The eggplant and pepper caponata is a rich mix of summer vegetables that contains typically Mediterranean colors and flavors, with an unmistakable sweet and sour note. To be enjoyed cold, as an appetizer or side dish.

INGREDIENTS

2 eggplants

1 red bell pepper

1 yellow bell pepper

1 stick of celery

1 onion

80 g pitted green olives

30 g small salted capers

2 tbsp raisins

1 tbsp pine nuts

200 g tomato puree

40 g sugar

1/2 cup vinegar

6 basil leaves

extra virgin olive oil

salt

Pepper

PREPARATION

To make the eggplant and pepper caponata, start by preparing the necessary vegetables. Wash the eggplants, cut them into cubes, place them in a colander and salt them lightly. Let them rest for half an hour so that they lose some of their vegetation water. In the meantime, wash the peppers, remove the seeds and filaments, cut them into strips and then into small pieces. Keep them aside. After half an hour of rest, squeeze the eggplants well, dry them and fry them in plenty of hot oil. When they are golden, drain them with a perforated spatula and let them dry on absorbent kitchen paper. In a large saucepan, heat a couple of tablespoons of oil together with the onion and the celery stick cut into thin slices. Let it flavor for a few minutes then add the capers, the olives cut in half, the raisins soaked and the pine nuts. Mix everything together and after a couple of minutes add the vinegar, tomato puree and sugar. Mix well, season with salt and pepper and add the basil. Add the peppers and cook for about five minutes. At this point, add the eggplant that you have fried previously and continue cooking for another 15 minutes. The vinegar will need to be completely evaporated. Let the eggplant and pepper caponata rest for at least a couple of hours before serving.