Vegetable Stew "Caponata"

Ingredients

• Eggplants 10 oz
• Celery stalk 5 oz
• Spanish onions 5 oz
• Passata Tomato Sauce 0 oz
• Capers 0 oz
• Red Wine Vinegar 2 spoons
• Raisins 0 oz
• Pistachios 0 oz
• Olives stuffed with lemon 0 oz
• Sugar to taste
• Olive Oil 5 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Parsley to taste
• Basil 0 oz

Step-by-Step Guide

Step 1

In a skillet, heat olive oil and toast the pine nuts until golden brown.

Step 2

Using a slotted spoon, transfer the nuts to paper towels to remove excess grease.

Step 3

In the same oil, sauté the eggplant, cut into cubes about 2 cm on each side, until golden brown. Transfer to paper towels.

Step 4

In the same skillet, sauté the onion, cut to match the size of the eggplant, until soft and golden brown.

Step 5

Add the chopped celery, capers, and halved olives. Sauté, stirring, until the celery becomes translucent but still remains crisp.

Step 6

Add tomato paste.

Step 7

Fry for one to two minutes, then return the nuts and eggplants to the skillet.

Step 8

Add raisins, vinegar, sugar, salt, and pepper.

Step 9

Simmer until the liquid is absorbed.

Step 10

Allow the finished caponata to cool. Serve it on toasted bread, sprinkled with chopped parsley.