Caponata | RICARDO

Ingredients

• 2 large eggplants, cubed
• 6 tbsp (90 ml) olive oil
• 2 onions, chopped
• 1 celery stalk, thinly sliced
• 2 garlic cloves, chopped
• 6 plum tomatoes, diced
• 3 tbsp (45 ml) red wine vinegar
• 3 tbsp (25 g) black olives, pitted
• 2 tbsp (30 ml) capers
• 2 tbsp (30 ml) sugar
• 2 tbsp (30 ml) chopped flat-leaf parsley
• Salt and pepper