1. Wash and dab dry the vegetables. For the zucchini and aubergine, cut off the stem base and the blossom appendage. First quarter each of these vegetables in lengthwise and then slice in a diamond shape.
  2. In a bowl, rub the aubergine with salt. Let sit for 4 minutes, then rinse off under cold water. Let drain on paper towels.
  3. Peel and quarter onions. Clean fennel and set it aside. Peel carrots and cut off some of the young greens. Wash, halve and remove the cores of the mini bell peppers.
  4. Heat olive oil in a large pan (30 cm). Sear all the vegetables in olive oil 7–8 minutes.
  5. Move the vegetables in the pan to the outside, so that there is space in the middle of the pan. Pour the cane sugar into the middle of the pan and let it caramelise. Deglaze with the red wine vinegar and Berief organic cooking cream and stir together with the vegetables. Add olives and thyme. Let boil for 1 minute and season with salt and pepper.
  6. Serve the caponata in deep bowls. 

Caponata is also delicious cold as antipasti or together with noodles as a side dish. 

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