Portions: 02 Preparation time: 25 minutes

Caponata with Black Olives OLE! and Capers in Vinegar OLE!


  • 1 medium size eggplant
  • 2-3 celery sticks
  • 400g canned tomatoes, chopped
  • Capers in Vinegar OLE! – half of the jar
  • Black Pitted Olives OLE! – half od the jar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 8-10 tablespoons olive oil
  • 0,5 teaspoon salt
  • parsley or basil ( to serve)

Heat 4-5 tablespoons olive oil in a large skillet, add chopped eggplant and 0,5 teaspoon of salt. Cook and stir until lightly golden.
Add chopped celery, Black Pitted Olives OLE!, Capers in Vinegar OLE!. Add canned tomatoes.
Simmer about 5-7 minutes, or until eggplant is softened. Add balsamic vinegar, sugar, and rest of olive oil. Serve with chopped parsley or basil.