Caponata - Eggplant Appetiser

Serves 6 small portions

Ingredients

1 large eggplant
100 ml olive oil
1 clove garlic chopped
1 onion, sliced
45 ml tomato sauce
250 grams celery, chopped
25 grams capers, drained
12 black olives
30 ml red wine vinegar
10 grams sugar
salt and pepper

Method

Peel and cube eggplant

Saute in 2/3 of the oil

Remove from pan and add remaining oil and cook garlic and onion till onion is browned

Add tomato sauce and celery and simmer till celery is tender

If necessary, add a little water to the pan to keep mixture moist

Return eggplant to the pan, add capers and olives

Heat vinegar with the sugar and pour over eggplant

Season with salt and pepper and simmer 15 minutes

Serve at room temperature with a slice of lemon