Caponata – Sweet and Sour Melanzani Salad

For the caponata, first rinse the melanzane, cut the stem base small, then cut the melanzane into cubes of 1-2 cm edge, sprinkle with salt and let the salt infuse the water for an hour.

Wash the capers in plenty of cold water, and soak them with plenty of fresh water for half an hour. Soak the raisins in lukewarm water for half an hour, drain the olives and quarter them.

In the meantime, remove the peel from the onion, cut it in half lengthwise, cut the halves in half again lengthwise and finally cut them diagonally into narrow strips.

Remove the skin from the garlic and chop it finely, cut the tomatoes in half, cut out the stalk and remove the seeds, then cut the halves into 4 strips each. Rinse the celery, chop the greens and cut the stalks into pieces about as long as a matchstick and a centimeter wide.

Then rinse the celery cubes with cold water, dry them with kitchen paper and fry them in a large frying pan with a little bit of olive oil on all sides, seasoning with salt and pepper, remove the cubes from the frying pan.

In the same frying pan, sauté the onion strips and garlic with olive oil until translucent, add olives, capers, raisins and a little bit of sugar, season with salt, season with pepper and extinguish everything together with the white wine and gently steam open at low heat for about 15 minutes.

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