Vegan Caponata

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for 20-30 minutes to draw out excess moisture.

   Ca. 25 min.

   Kokkens note: Salting helps remove bitterness and prevents the eggplant from absorbing too much oil during frying.

2. 2

   After resting, rinse the eggplant thoroughly under cold water and pat it very dry with paper towels.

   Ca. 2 min.

3. 3

   Heat half of the olive oil in a large skillet or pot over medium-high heat.

   Ca. 1 min.

4. 4

   Add the eggplant in batches, if necessary, and fry until golden brown and tender on all sides.

   Ca. 10 min.

   Kokkens note: Avoid overcrowding the pan to ensure even browning.

5. 5

   Remove the fried eggplant from the skillet and set aside on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

6. 6

   Reduce the heat to medium and add the remaining olive oil to the same skillet.

7. 7

   Add the onion and celery to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes.

   Ca. 6 min.

8. 8

   Stir in the crushed tomatoes, green olives, capers, red wine vinegar, and sugar.

   Ca. 1 min.

9. 9

   Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.

   Ca. 18 min.

10. 10

    Uncover the skillet, add the fried eggplant back into the sauce, and gently stir to combine.

    Ca. 1 min.

11. 11

    Season with salt and black pepper to taste.

    Kokkens note: Adjust sweetness and acidity if needed by adding a little more sugar or vinegar.

12. 12

    Serve warm or at room temperature, garnished with fresh basil if desired.

    Kokkens note: Caponata often tastes even better the next day.