Caponata in an air fryer
A source of fiber and antioxidants, this dish supports heart health and improves digestion. The combination of eggplant, olive oil, and spices gives it a rich flavor, making it perfect for a vegetarian menu.
Cut the eggplant (1 small, about 300 g) into cubes of about 1.5 cm. Sprinkle with salt and let it sit for 30 minutes to release excess moisture. Rinse the eggplant with cold water and dry it with a paper towel.
Mix the eggplant with half of the olive oil (15 g). Place it in a silicone or aluminum mold for the air fryer.
Preheat the air fryer to 190 °C. Bake the eggplant for 5 minutes until semi-cooked.
Dice the onion (80 g) and celery (40 g) into small cubes. Add the onion, celery, passata (120 g), olives (30 g), capers (10 g), allulose (5 g), red wine vinegar (15 g), the remaining olive oil (15 g), salt, and black pepper to the eggplant. Gently mix.
Cook in the air fryer for another 10 minutes, stirring gently once in the middle of the cooking process.
Let the finished caponata cool and, if you have time, refrigerate it for a few hours. Serve as a vegetable side dish or cold appetizer, garnished with basil (5 g) or parsley.
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