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Tempo de preparo

40 min(s)


4 servings

Luiza Faria

  • Ingredients
  • Recipe
  • Eggplant3 unit(s)
  • Onion1 unit(s)
  • Celery stalk1 unit(s)
  • cherry tomato1 cup
  • caper1 tablespoon
  • Green olives1 cup
  • Olive oil to taste
  • Salt to taste
  • Tomato Extract1 tablespoon
  • Black pepper to taste
  • Chopped walnuts1 cup
  • Raisin to taste
  • Sugar1 tablespoon
  • Apple Cider Vinegar (or White Wine Vinegar)2 tablespoon
  • Fresh Basil to taste
  1. Start by preparing the mise en place. Chop the eggplant, onion, celery and cherry tomatoes into small cubes. The cut is important for the final aesthetic of the product. Try to cut the ingredients to the same size. Also chop the capers and olives.
  2. In a pan, add a drizzle of olive oil, the cubed eggplants and a pinch of salt. Cook the eggplants until they are soft and golden, approx. 5 minutes. Reserve.
  3. In the same pan, add a little more oil and sauté the onions. When translucent, add the celery and cherry tomatoes. Cook until the ingredients wilt.
  4. Add the tomato paste, capers and olives. Mix. Adjust salt if necessary and add black pepper.
  5. Add the walnuts, raisins, sugar and vinegar. Mix well.
  6. Finish with fresh basil leaves and refrigerate.
  7. Serve with toast, bread or whatever you prefer. The caponata can be served at room temperature or warm.

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