Name: CAPONATA
Ingredients: 300 g Aubergines; 300 g Celery; 100 g Onions; 2 cloves Garlic; 1 tbsp Capers; 2 tbsp Vinegar; 400 g Diced tomatoes (tinned); 3 tbsp Olive oil; Salt, pepper, 1 pinch of sugar; 2 tbsp Basil

CAPONATA

Course: Vegetables and salad

Servings for 4 persons

Calories per Serving: 113kcal

Ingredients

Aubergines 300 g
Celery 300 g
Onions 100 g
Garlic 2 cloves
Capers 1 tbsp
Vinegar 2 tbsp
Diced tomatoes (tinned) 400 g
Olive oil 3 tbsp
Salt, pepper, 1 pinch of sugar
Basil 2 tbsp

Preparation

Wash vegetables. Peel and chop the onions and garlic. Dice the aubergine into bite-sized pieces. Finely slice the celery.
Fry the onions and garlic in hot olive oil. Add the aubergine and fry for approx. 5 min. Add the celery and fry briefly. Mix in the herbs, tomatoes and capers.
Cover the vegetables and cook for 10 minutes. Mix in vinegar and sugar, season with salt and pepper. Serve with potatoes or low-protein noodles.