Caponata — Italian Sweet and Sour Eggplant Salad

Cut the melanzane into 2 cm cubes, place in a colander and sprinkle with salt, infuse for half an hour. Then drain well and dry. Fry eggplant pieces in small portions with 2 tbsp olive oil each in a pan until browned and softened. Then drain on paper towels.

Heat remaining oil in pan and sauté celery stalks until they develop flavor but are still crisp. Lift out celery stalks, reduce temperature and in the same oil sauté onion until translucent (about 6 to 8 min).

Add celery, tomato puree, water, sugar, olives, capers and pepper and simmer for 10 min. Add 3 tbsp vinegar and continue cooking for a few min. Mix in melanzane and pine nuts.

Taste and perhaps add a little more vinegar.

Caponata can be enjoyed as an entrée with fresh white bread. Typically served at room temperature.

Our tip: Use your favorite red wine for cooking!

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