Caponata
Aubergines, tomatoes, celery and olives in a sweet and sour sauce.
Active time35 min
Cooking30 min
Total1 h 30 minResting : 30 min
Add to my week
Loading your week…
Ingredients
- 500 g aubergines
- 150 g celery stalks
- 300 g tomatoes
- 20 g capers (drained weight)
- 60 ml olive oil
- 60 g pitted green olives (drained weight)
- 15 g sugar
- 30 ml wine vinegar
Preparation
Wash the aubergines, celery and tomatoes. Cut the aubergines into cubes measuring 2 centimetres, cut the celery into small pieces and dice the tomatoes. Drain the olives and capers.
500 g aubergines150 g celery stalks300 g tomatoes20 g capers (drained weight)60 g pitted green olives (drained weight)- knife
Heat 40 ml of oil in a large sauté pan and cook the aubergines for 12 minutes, turning them as they cook. Set aside.
60 ml olive oil- sauté pan
Pour the remaining oil into the sauté pan. Cook the celery for 5 minutes, add the tomatoes, then cook for 10 minutes. Return the aubergines to the pan, add the olives, capers, vinegar and sugar, and cook for 3 minutes.
15 g sugar30 ml wine vinegar- sauté pan
Leave to rest for 30 minutes before serving warm.
- serving dish
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration