Caponata is a sweet and sour Sicilian aubergine salad that is often served with fish or seafood. However, we make it completely vegan in this recipe and replace the fish with fried olives. So divinely delicious, you really have no idea …
For 2 to 3 people
- 400 grams of cherry tomatoes
- Salt pepper
- Pinch of sugar
- Sprinkle olive oil
- 1 aubergine, diced
- 1/2 red bell pepper, cut into pieces
- 2 celery stalks, cut into small pieces
- 1 white onion, finely chopped
- 1 clove of garlic
- 1 dash of red wine vinegar
- 30 grams of roasted pine nuts
- Handful of basil
- 4 teaspoons of capers
- Oil for frying
- About 15 large green olives, pitted and drained
- A bowl of oat milk
- A bowl of panko
And by frying olives, we also mean really frying olives: complete with a crispy panko jacket. That makes the whole a luxury salad, which you will undoubtedly make very often.
This is how you make the caponata
Preheat the oven to grill setting. In a baking dish, put the cherry tomatoes, a good dash of olive oil, a pinch of salt and pepper and a good pinch of sugar. Shake and put under the grill for 15 minutes.
Meanwhile, heat a pan of olive oil on the stove and fry the onion, garlic and celery. Also add the bell pepper and the aubergine and let it simmer for a long time on a medium heat. Add another pinch of salt and stir regularly.
Remove the cherry tomatoes from the oven and carefully pour the contents of the baking dish (both the cherry tomatoes and the olive oil) into the pan. Also add a small splash of red wine vinegar and cook for a few more minutes. Turn off the heat as soon as all the ingredients look tender and cooked and scoop the contents of the pan on a bowl. Spoon the capers over it.
Clean the pan and heat about two inches of cooking oil in the pan. Let the oil warm up.
Meanwhile, prepare a bowl of panko and a bowl of oat milk. Run an olive through the panko, then through the milk and then through the panko again. Press well. Repeat for all olives. Place the breaded olives on a plate.
Once the olives are breaded, you can carefully spoon them into the cooking oil. Fry until the olives have a golden brown crust. Then scoop them out and drain on a plate with a paper towel.
Sprinkle the pine nuts on the bowl of vegetables, arrange the fried olives between them and finish with the leaves of basil. Season with an extra pinch of coarse sea salt.
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