Caponata with Olives

Ingredients

• 1 eggplant
• 3 bell peppers (red and yellow)
• 1 Red Onion
• 1 Garlic clove
• 4 tomatoes
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 3 tbsp balsamic vinegar
• 3 sprigs thyme
• 50 g green olives (pitted)
• 2 tbsp capers
• 1 splash Lemon juice
• 1 tsp Honey

Instructions

1. 1.

   Wash, clean and dice the eggplant into 2-3 cm cubes. Wash, halve, clean and cut the bell peppers into pieces. Peel and finely dice the onion and garlic. Boil the tomatoes briefly, cool, peel, quarter, core and chop.

2. 2.

   First brown the eggplant cubes in a hot non-stick pan with oil until light brown, then add the peppers, onion and garlic, season with salt and pepper, and deglaze with vinegar. Stir in the tomatoes and thyme, cover and simmer gently for about 10 minutes, stirring occasionally, until tender yet firm. Add the drained olives and capers. Let it cook uncovered for another ~5 minutes and adjust seasoning with lemon juice, salt, honey and pepper to a sweet‑sour balance. Cool slightly and serve warm or at room temperature as an appetizer.

3. 3.

   Serve with white bread if desired.