Our Food Story 7 | Light Caponata with Mario Fongo Lingue di Suocera alle Olive Taggiasche

This recalls the authentic recipe of caponata in its flavors, enriched with eggplant and other vegetables. Eaten the next day will be even better!

Preparation Time | 30 minutes
Servings | 4 people



Cut the eggplant into cubes. Heat a drizzle of oil in a large pan then add the aubergines and cook over high heat, stirring. When they are soft, season with salt and pepper.

Cook the onion until golden brown, cut into julienne strips with a drizzle of oil, and after a few minutes add the celery cut into rounds with the leaves. Continue cooking until the vegetables are soft, adding a little water if the bottom tends to dry out too much.

Combine the aubergines with the rest of the vegetables, add the cherry tomatoes cut in quarters, the pine nuts, the olives cut in half and the capers.

Blend everything with a couple of tablespoons of vinegar, add a pinch of sugar and finally season. Continue cooking for a few more minutes. Add the chopped basil and let it cool.

Serve with Mario Fongo Lingue di Suocera alle Olive Taggiache.