500 g aubergines wash and cut into slices. Sprinkle the slices slightly with salt place in a bowl and let sit for one hour. Rinse the slices under running tabwater and carefully pad dry. Heat 1 tbsp. Grape Seed Oil Zweigelt in a pan, fry the aubergine slices portion-wise until golden-brown. Place the slices on a kitchen towel to soak up the excessive oil.
200 g celery stick cook in boiling salted water for three minutes and afterwards dice them finely.
1 onion diced, 150 g green olives pitted and cut in half, 500 g tomatoes peeled and pureed.
2 tbsp. Grape Seed Oil Zweigelt heat in a pot and first fry the onions until golden-brown, then add the celery, olives, tomato puree and season with salt and pepper. Simmer for 10 minutes. Add the augerine slices, the drained 2 tbsp. as well as 25 g sugar and 6 tbsp. Blaufränkisch Selected Harvest Wine-Vinegar and simmer for another 5 minutes. Fill the finished Caponata in a bowl, let completely cool down and serve cold. Serve with baguette to a summery light wine, or as a side dish to squids, shrimp and other seafood.
serves 4
