Eggplant caponatina
Eggplant caponatina turns soft, lightly sweet-sour and works well either as a cold appetizer or a warm vegetable side. Olives, capers and celery give it more depth, while pear adds a gentle fruit note. The dish tastes even better after a short rest.
Cut eggplant (1 kg) into cubes, season it with part of the salt (5 g), mix and let it stand for 20 minutes. Then pat the pieces dry to remove excess moisture.
Heat most of the olive oil (90 g) in a wide skillet and fry eggplant (1 kg) in batches until golden. Transfer the eggplant to a colander or paper towels so the extra oil can drain away.
In the same skillet cook onion (180 g) and celery (120 g) until softened. Add tomatoes (500 g), pear (160 g), olives (100 g), capers (60 g), cinnamon (1 g), cloves (1 g) and smoked paprika (1 g), then stew over low heat for 15-20 minutes until the vegetables are tender and the sauce thickens.
Return the eggplant to the skillet, pour in white wine vinegar (40 g), stir gently and cook over low heat for another 10-15 minutes. Before serving, scatter sliced almonds (100 g) over the caponatina and serve it warm or fully cooled.
For a stricter keto version you can reduce the pear by about half. Its role here is mainly to soften the acidity, not to make the dish sweet.
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