History · Caponata · Cook With Precision

Ingredients

30 g Pinenuts

30 g Hazelnuts, roughly chopped

100 g Olive oil

1 kg Eggplant, cut into 1,5 cm cubes

100 g Onion, sliced into 5mm half rings

100 g celery, finely diced

300 g Bellpepper, red, cut into 1,5cm pieces

4 cloves garlic, sliced thinly

5 g Mint, minced

5 g parsley, minced

30 g Tomato paste

1.5 g cinnamon

35 g raisins

20 g Capers

25 g Sugar

20 g Red wine vinegar

20 g Balsamic vinegar

15 g Salt

Note

Toast the pine nuts at 180C , fan #1 for 8-12 minutes, untill smelling nutty and looking Golden brown.

Thinly slice the parsley and mint and add to a bowl, along with the toasted pinenuts, cinnamon, raisings, capers, sugar, red wine- and balsamic vinegar. Set Aside.

Steps

1

Mix Eggplant with half the olive oil and Bell Pepper with a Quater of the olive oil and roast in the oven at 220C Fan #4 for 10-14 minutes, untill nice and golden in spots and completely softened.

In a large pot, add the last quater of oliveoil and onion, celery and garlic. Sautee on medium low for 3-4 minutes, auntill softened.

Add tomatoe paste and sautee for 2 more minutes. Add the bowl of remaining ingredients and mix. Add in Water slowly, untill you have a saucelike consistency that is not too lose.

Divide into containers and let cool for 2 hours, stirring regularly. Cover with some extra Olive oil and put into the refrigerator.