Antipasti Salad

Ingredients

• 500 g light eggplants
• Salt
• 2 yellow and red bell peppers
• 2 mild red pepperoncini
• 2 Zucchini
• 2 stalks celery
• 2 red onions
• 2 tbsp olive oil
• Pepper
• 2 tbsp white balsamic vinegar
• 30 g pine nuts
• 60 g pitted black olives
• 1 tbsp capers
• 1 tsp sugar
• thyme (for garnish)

Instructions

1. 1.

   Wash, trim and cut the eggplants into about 2 cm pieces, salt them and let soak in water for about 10 minutes.

2. 2.

   Rinse the bell peppers and pepperoncini, halve, trim and deseed. Slice all into strips. Wash, trim, halve lengthwise and slice zucchini. Wash, trim and cut celery into pieces. Peel, halve and slice onions. Rinse eggplants and pat dry.

3. 3.

   In a large pan fry the eggplant, zucchini, onions, bell peppers, pepperoncini and celery in hot oil for 4-5 minutes while stirring. Season with salt and pepper, deglaze with balsamic vinegar, remove from pan and let cool.

4. 4.

   Lightly toast pine nuts in the pan. Let them cool as well. Mix olives and capers into the vegetables and season with salt, pepper and sugar.

5. 5.

   Serve warm or cold, garnished with thyme.