Ukrainians make caviar, the French make ratatouille, and the Italians make caponata. It's not hard to guess what the dish is based on, because everything is as simple as possible: seasonal vegetables, namely eggplant, peppers, tomatoes, garlic, and spices. Capers and basil also add a bright flavor to the caponata, making it aromatic and savory.

Chef Olha Martynovska (olga_martynovska) shared her recipe for eggplant caponata for the winter on her Instagram page.

Ingredients:

• eggplants
• tomatoes
• onion
• celery root or stalk
• sweet peppercorns
• garlic
• basil
• sugar
• capers
• salt
• fennel seeds

Method of preparation:

1. First, you need to prepare the vegetables, namely peel and dice them.

2. Put all the chopped vegetables, except for the tomatoes, on a baking sheet and bake in the oven at 200 degrees for 15-20 minutes.

3. Add tomatoes, basil, a little sugar, capers, salt and fennel seeds to the baked vegetables. Transfer to a saucepan and simmer for 1 hour.

4. You can put the hot caponata in sterile jars and roll up the lids. It's ready!

You can also find more recipes on OBOZREVATEL:

• Pickled eggplants
• Eggplant with soy sauce
• Pickled eggplant with dill