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2-6

1 aubergine; 1 red onion; 1 celery stick; 2-3 tinned tomatoes in tomato juice; 1 fresh tomato; a handful of olives; 2 tbsp capers; 1 tbsp pine nuts; 2 tbsp white wine vinegar; 4-6 tbsp olive oil; 2-3 cloves garlic; parsley; basil; 2-3 tsp brown sugar; a pinch fennel seeds; salt, black pepper

Caponata

Quarter the aubergines lengthways and then cut the strips into 2cm pieces. Place them in a colander and sprinkle with some coarse salt. Leave to stand for 30 minutes. Wash the salt off and dry the aubergines in some kitchen towel. Fry them in some oil on a high heat on all sides until a slight crust has formed. Remove them from the pan and set them aside. Dry the pine nuts for a couple of minutes on a medium heat in a clean pan. Add the oil and fry them with the finely chopped onion until soft. Add the chopped celery, finely chopped garlic and fennel seeds. Add the tomatoes and squash them. Add the sugar, capers and stoned olives. Stir and simmer for 15 minutes. Add the aubergines, season well and add the vinegar. Heat the aubergines through and add the finely chopped herbs. Stir and leave to cool before covering with cling film and leaving to stand overnight in a fridge. Serve cold as a starter.

Капоната (Caponata)

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Андрей (talerka).

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