Vegetable stew with caper apples and pine nuts

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1.

Brown the pine nuts in a non-oiled pan for 2-3 minutes. Remove and allow to cool. Peel the onions and garlic and cut into small pieces . Clean and wash celery and cut diagonally into slices. Clean and wash tomatoes and aubergines and cut into large cubes

2.

Heat oil in a large saucepan. Aubergines over high heat 5 Sauté for 6 minutes until golden. Reduce heat, add onions and garlic and sauté for about 2 minutes. Add celery and capers and drizzle with vinegar. Let simmer for 2-3 minutes until the vinegar has boiled away. Add the tomatoes and the tomato puree and simmer for about 10 minutes until the vegetables are cooked through. Mix in the pine nuts. Season to taste with salt, sugar and pepper. Wash mint, shake dry and pluck off young leaves. Put the caponata in a bowl, serve with sour cream and sprinkle with mint and pepper. Baguette bread tastes good with it