Pickled Vegetables from Italy (Caponata)

Ingredients

• 2 Eggplants
• 2 yellow bell peppers
• 1 stalk Celery
• 2 onions
• 8 tomatoes
• 2 tbsp olive oil
• Salt
• 1 tsp Honey
• white pepper
• 50 g black olives (pitted)
• 1 tsp Capers
• 2 tsp white balsamic vinegar
• 1 handful coarsely chopped basil

Instructions

1. 1.

   Wash, trim and roughly cube the eggplants. Wash, halve, trim and cut the bell peppers into pieces. Wash, trim and slice the celery. Peel and chop the onions. Heat the tomatoes briefly in hot water, cool, peel, quarter and seed them.

2. 2.

   First lightly brown the eggplants in hot oil, then add the peppers, onion and celery, season with salt and pepper, cover and simmer for about 10 minutes until cooked but still slightly firm, stirring occasionally. Add the tomatoes, chopped olives and capers, let cook uncovered for another 5 minutes, then season with balsamic vinegar, salt, honey and pepper.

3. 3.

   Finally fold in the chopped basil, transfer to prepared sterile jars, seal tightly and allow to cool before storing.