Vegan Caponata

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 25 min

   Tip van de kok: 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.

   Ongeveer 2 min

3. 3

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

   Ongeveer 1 min

4. 4

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

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 6 min

8. 8

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

   Ongeveer 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.

   Ongeveer 18 min

10. 10

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

    Ongeveer 1 min

11. 11

    Season with salt and black pepper to taste.

    Tip van de kok: 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.

    Tip van de kok: Caponata often tastes even better the next day.