Sicilian caponata: sweet-and-sour aubergine with toasted bread (vegan)

Ingredients (Serves: 2)

• Eggplant500 g
• Celery100 g
• Onion120 g
• Crushed tomatoes (can)200 g
• Pitted green olives50 g
• Capers16 g
• Raisins24 g
• Almonds30 g
• White wine vinegar30 g
• Sugar10 g
• Olive oil36 g
• Ciabatta rolls100 g

Method

1. 1

   Cut the aubergine into 2 cm cubes, dice the celery and onion, and roughly chop the almonds.

2. 2

   Fry the aubergine in a large pan with two thirds of the olive oil for 10 minutes, stirring often, until golden and soft. Set aside.

3. 3

   In the same pan, with the remaining oil, soften the onion and celery for 5 minutes.

4. 4

   Add the crushed tomatoes and simmer for 8 minutes until thickened.

5. 5

   Stir in the olives, capers and raisins, then return the aubergine to the pan.

6. 6

   Add the vinegar and sugar and simmer for 5 minutes, stirring, until the sauce turns glossy and sweet-and-sour. Fold in the almonds.

7. 7

   Toast the ciabatta, season the caponata with a little pepper and serve warm or at room temperature with the bread.

Nutrition per serving

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