Italian caponata: a recipe for delicious eggplant caviar for winter

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