Caponata

Ingredients

• 200 g bell peppers
• 3 tomatoes
• 300 g Eggplant
• 1 onion
• 1 Garlic clove
• 1 stalk Celery
• 10 green olives (pitted)
• 1 tsp Olive oil
• 125 ml Vegetable broth
• 2 tbsp capers
• 2 tbsp pine nuts
• 1 tsp Honey
• 2 tsp balsamic vinegar
• Salt
• Pepper

Instructions

1. 1.

   Halve the bell peppers, remove seeds, wash and cut into pieces. Wash tomatoes and eggplant and cut into large chunks.

2. 2.

   Peel and finely chop onion and garlic. Wash, trim, and slice celery. Quarter olives.

3. 3.

   Heat oil in a pot, sauté everything until translucent, pour in broth and cook for 5 minutes. Transfer to a bowl and mix in capers and olives. Toast pine nuts in a dry pan.

4. 4.

   Season with honey, balsamic vinegar, salt, and pepper. Serve Caponata sprinkled with toasted pine nuts.