Vegetable stew with caper apples and pine nuts

1.

Pine nuts in a coatedBrown the pan without fat for 2–3 minutes. Take out and let cool down. Peel and chop the onions and garlic. Clean and wash the celery and cut diagonally into slices. Clean and wash the tomatoes and aubergines and cut into large cubes

2.

Heat the oil in a large saucepan. Fry the aubergines over high heat for 5–6 minutes, turning until golden. Reduce the 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, sprinkle with mint and serve immediately. Baguette bread tastes good with it