Caponata

All good things take time. This classic caponata is no exception, slowly simmering to develop its best flavors and then best served lukewarm or at room temperature. It's particularly good on toasted bread with a little Feta or simply as a small side dish with Mediterranean delicacies.

Ingredients

• 2 medium eggplants
• 2 tbsp MANI Bläuel "The Kitchen Hero", 100% Organic Virgin Olive Oil
• 1 red onion, finely diced
• 1 red bell pepper, diced
• 1 celery stalk, finely diced
• 3 cloves of MANI Bläuel Garlic in Olive Oil, finely chopped
• 250 g chopped tomatoes
• 2 tbsp MANI Bläuel Capers in Olive Oil
• 60 g MANI Bläuel Green and Kalamata Olives al naturale, pitted, with Mediterranean herbs, coarsely chopped
• 2 tbsp raisins
• 1 tbsp maple syrup
• 2 tbsp red wine vinegar
• 1 pinch of cinnamon
• Salt and pepper
• 1 tbsp parsley, coarsely chopped
• To serve: Toasted white bread and MANI Bläuel Organic Feta PDO*

* available in well-stocked organic food stores

Preparation

1. Cut the eggplants into approx. 1.5 cm cubes, sprinkle with salt and leave to rest for about 15 minutes. Then squeeze out the water well and pat the cubes dry.
2. Heat the olive oil in a large pan over medium heat, add the onion and eggplant and sauté, stirring, for about 8 minutes, until the eggplant is soft and lightly browned.
3. Add bell pepper and celery and cook for another 5 minutes until the vegetables are soft.
4. Stir in the garlic and cook for about 1 minute.
5. Add tomatoes, capers, olives, raisins, maple syrup, vinegar and cinnamon, mix well and bring to a brief boil.
6. Reduce the heat and let everything simmer gently for about 10 minutes until the caponata has slightly thickened.
7. Season with salt and pepper, stir in the parsley and serve lukewarm or at room temperature – preferably on toasted bread with feta on top.

MANI TIP: also tastes wonderful on toasted bread with cream cheese or labneh or as a side dish with fish or roasted vegetables.