Vegan Recipes

Caponata

4 medium-sized egg plants
3 tomatoes
2 onions
2 celeries
100 g capers
150 g de-seeded green olives 1 glass vinegar
3 Tbsp sugar
Salt
Extra virgin olive oil
Optional chilli (not part of original recipe)

• Prepare the aubergine by cutting them into small cubes, sprinkling them with cooking salt and then leaving them to dry for 1 or 2 hours to remove the sour taste.
• At the same time, prepare the tomatoes by boiling them in hot water for about 10 minutes and then removing the peel and seeds.
• Cut the onions into small pieces and cut the celery into short sticks, place in a pan with the olives and capers and fry lightly on a low heat. Add the tomatoes and allow to cook slowly for about 15 minutes.
• In another pan, pour and heat the olive oil. When hot, add in the egg plants. Once the egg plants are smooth and brown, add the sauce, vinegar and sugar and let cook slowly for about 20 minutes.
• When all the ingredients start to amalgamate it is ready to serve. If you like hot and spicy flavours, just add fresh chilli.

Serves 4 people


Recipe supplied by Diego Bianchi, Como, Italy