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Instructions
0 z 7
The biggest shortcut is to use canned chopped tomatoes, pitted olives and capers in brine. You don’t need to salt the eggplant beforehand if you cut it into smaller cubes and fry it in a large pan in a single layer. Caponata tastes even better after resting, so you can cook it a day ahead and just reheat briefly.
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Variants and alternatives
Hearty main: stir in 1 drained can of chickpeas at the end and briefly heat through.No raisins: replace the sweet element with 1 tsp honey or extra sugar.Spicy version: add a pinch of chili flakes with the garlic.For pasta: leave the caponata a bit saucier and toss with short pasta.
Approximate per serving
Nutritional values
Energie250 kcalProteins4 gSacharidy22 gTuky17 g
