Caponata with baked feta
- 600 g Aubergines
- Salt, pepper from the mill
- 1 onion
- 3 sticks of celery
- 6
EL Olive oil - 1 can (s) (425 ml) chunky tomatoes
- 1 pack (180 g) organic feta cheese
- 2 branches Rosemary
- 2 EL Balsamic vinegar
- 2 TL Sugar
- 3 TL Cocoa powder
- 30 g capers
- 60 g black olives (without stone)
- 1 small bunch of flat-leaf parsley
- Aluminum foil
45 minutes
- 1.
- Wash and peel eggplants and cut into approx. Cut 2 cm cubes. Put in a bowl, sprinkle with 1 teaspoon of salt, mix and let stand, covered, for approx. 45 minutes. Peel the onion and cut into fine slices.
- 2.
- Clean and wash the celery and cut into approx. 1⁄2 cm thick slices. Preheat the oven (electric stove: 150 ° C / convection: 125 ° C / gas: see manufacturer).
- 3.
- Drain the aubergines into a colander, allow to drain. Heat 3 tablespoons of oil in a large pan. Sear the aubergines in it and remove them. Heat 2 tablespoons of oil in the frying fat. Sauté the onion and celery for about 5 minutes.
- 4.
- Add tomatoes and simmer for about 8 minutes.
- 5.
- In the meantime, cut the feta in half. Season with a little salt and pepper. Wash the rosemary, pat dry and place on the feta. Drizzle the feta with 1⁄2 teaspoon of oil and wrap individually in aluminum foil. Approx. Bake in the hot oven for 15 minutes.
- 6.
- Season the tomato vegetables with vinegar, sugar, cocoa, salt and pepper. Add capers, olives (whole or halved) and aubergines. Simmer on low heat for another 10 minutes. Wash parsley, shake dry and chop finely.
- 7.
- Remove the feta from the aluminum foil. Serve the caponata sprinkled with feta and parsley. Enjoy warm but not hot. Baguette tastes good with it. If you prefer something warm instead, I recommend potatoes.
Leave A Comment