Italian Eggplant Vegetable

Ingredients

• 2 onions
• 2 Garlic cloves
• 2 eggplants (ca. 500 g)
• 400 g Tomatoes
• 6 tbsp Olive oil
• Salt
• freshly ground pepper
• 80 g green olives (pitted)
• 2 basil leaves
• 40 ml white balsamic vinegar
• 1 tbsp sugar
• 2 tbsp capers
• 2 tbsp pine nuts

Instructions

1. 1.

   Peel the onions and garlic, halve the onions and slice into strips, finely chop the garlic. Wash the eggplants and cut them into thin slices.

2. 2.

   Blanch the tomatoes in boiling water, let sit briefly, shock with cold water and peel. Cut into coarse pieces.

3. 3.

   Heat olive oil in a pot. Fry the eggplant portions until browned, then remove. Sauté onions and garlic in remaining oil until translucent. Add eggplant and tomatoes, season with salt and pepper, cover and cook over medium heat for 5 minutes.

4. 4.

   Meanwhile halve olives as desired. Tear basil leaves and add them with olives, vinegar, sugar, and capers to the vegetables. Cook for another 15 minutes until everything is nicely thickened.

5. 5.

   Toast pine nuts in a dry pan until golden brown. Let the Caponata cool if desired, then serve sprinkled with pine nuts.