Caponata with Toasted Ciabatta Slices

Die sizilianische Caponata ist ein süß-saures Auberginengemüse mit Tomaten, Oliven und Kapern, das lauwarm oder bei Raumtemperatur besonders gut schmeckt. Auf knusprigen Ciabatta-Scheiben ist sie ein idealer Mezze-Happen zum Teilen.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 350 g Eggplant
• 1 Stück Onion
• 1 Stück Garlic clove
• 3 EL Olive oil
• 1 Dose Peeled tomatoes
• 50 g Green olives, pitted
• 1 EL Capers
• 1 EL Apple cider vinegar
• 1 TL Sugar
• 1 Bund Basil
• 1 Stück Ciabatta
• Salt
• Black pepper

Method

1. Wash the eggplant, cut it into roughly 2 cm cubes, sprinkle with salt and leave to drain in a colander for 15 minutes.
2. Finely dice the onion and garlic. Pat the eggplant cubes dry with kitchen paper.
3. Heat 2 tbsp olive oil in a large pan and fry the eggplant cubes in batches until golden brown all over. Remove and set aside.
4. Heat the remaining olive oil in the pan and sweat the onion and garlic over medium heat until translucent.
5. Add the peeled tomatoes, crush them with a spoon and simmer uncovered for 10 minutes.
6. Halve the olives, drain the capers and stir them in together with the eggplant, vinegar and sugar. Simmer for another 5 minutes until the mixture is thick and glossy.
7. Season with salt and pepper. Wash the basil, pick off the leaves and scatter them over the caponata.
8. Slice the ciabatta, toast it until crispy in a toaster or pan and serve with the lukewarm caponata.