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Eggplant caponata

Category Vegetables & mushrooms

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  • 40 minutes
  1. 300 g celery stalks
  2. 1 onion
  3. 600 g eggplants
  4. 200 g cocktail tomatoes
  5. white wine
  6. 200 ml sieved tomatoes (tin)
  7. 100 ml vegetable broth
  8. 50 g pitted green olives
  9. 1 ts chopped fresh thyme
  10. 2 tbs capers
  11. 1 ts sugar
  12. salt, pepper
  13. 4 tbs olive oil

1. Peel the onion and clean the celery, then dice them both. Clean and dice the eggplants. Clean and halve the cocktail tomatoes.

2. Add the celery and onion to the pot, close with the EasyQuick with the 24 cm sealing ring, heat the pot on highest level up to the roasting window, then switch to a low level. Add the eggplants and a dash of white wine.

3. Add the rest of the ingredients up to and including sugar, then stir. Cover again with the EasyQuick, heat the pot on highest level up to the steam window, switch to a low level, and cook for approx. 15 minutes in the steam area.

4. Remove EasyQuick once the cooking is finished and season caponata with salt, pepper and olive oil.

This recipe has been tested and approved by AMC.

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Cooking method

suitable for controlled coooking

Steaming

Roasting

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