Sicilian Caponata with Leccino Olives

Ingredients

• 2 cloves garlic
• 1 onion
• 1 large beef tomato
• 1 large eggplant
• 1 red bell pepper
• 1 jar ORYZA (Selection Bio Leccino Olives)
• 60 g capers (jar; drained weight)
• 1 tbsp raisins (15 g)
• 2 tbsp white balsamic vinegar
• 1 bunch parsley (20 g)
• Salt
• Pepper
• 1 loaf ciabatta (100 g)

Instructions

1. 1.

   Peel and finely chop the garlic and onion. Clean and wash the tomato and eggplant, cut off the stem of the tomato. Slice the tomato and eggplant into rounds. Halve the bell pepper, remove seeds, and roughly dice it. Drain the olives and capers, catching 4 tbsp of olive oil from the olives. Pour the collected olive oil into a pot. Add the garlic and onion and sauté over medium heat for about 3 minutes. Then combine all vegetables with raisins, vinegar, garlic, onion, and cooking oil in a large baking dish, season with salt and pepper, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20 minutes. Meanwhile wash, dry, shake off excess water, and roughly chop the parsley. Remove the caponata from the oven, serve on plates, sprinkle with parsley, and enjoy with fresh bread.