Caponata

Ingredients for 2 people:

• 2 aubergines
• 2 peppers (1 red and 1 yellow)
• 1 onion
• 1 celery
• 80 g green olives
• 30 g raisins
• 1 tablespoon pine nuts
• 30 g salt-packed capers
• 200 g tomato passata
• 1/2 glass white wine vinegar
• 40 g sugar
• Ménage à Trois Emozioneolio extra virgin olive oil
• salt
• black pepper

Preparation:

1. First dice the aubergines and add salt.
2. Leave them to drain for about 30 minutes.
3. Meanwhile, wash and chop the peppers, onion and celery into small pieces and set aside.
4. Soak the raisins.
5. After half an hour, heat the extra virgin olive oil in a frying pan and fry the aubergines.
6. When golden, drain them well and blot excess oil with kitchen paper.
7. In a separate saucepan, pour in a drizzle of olive oil and add the onion and celery.
8. Sauté for a few minutes, then add the olives, raisins and capers.
9. Add the tomato passata and sugar and combine all the ingredients well.
10. Add the vinegar and let it evaporate, then add the peppers.
11. After about 5 minutes, add the fried aubergines and cook for another 15 minutes.
12. Once cooked, leave the caponata to rest for a few minutes.
13. Before serving, add a drizzle of Menage a Trois Emozioneolio extra virgin olive oil.

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.