Bruschetta with rich caponata with eggplant, pine nuts, celery, and feta cheese
Duration
40 min
Difficulty
Easy
Servings
X 4
2 eggplants
50 g pine nuts
1 white onion
2 stalks of celery
100 g of cherry tomatoes
150 g of feta
30 g capers
1/2 cup white wine vinegar
1 tablespoon of sugar
1 sprig of basil
Seed oil
Extra virgin olive oil
Sliced bread
Rooms
- Toast the pine nuts in a nonstick skillet and set them aside in a bowl.
- Cut the eggplants into cubes and fry them for a few minutes in plenty of vegetable oil, then drain them and place them on a plate lined with paper towels to remove the excess oil.
- Heat a drizzle of extra-virgin olive oil in a pan and sauté the finely chopped onion until softened, then add the chopped celery, stirring and sautéing until golden.
- Add the capers, the halved cherry tomatoes, and the pine nuts, cover with a lid, and simmer over low heat for 15–20 minutes.
- Prepare the sweet-and-sour sauce by heating the vinegar in a small saucepan with the sugar and tomato paste, stirring well.
- Pour the sauce over the vegetables, remove from the heat, and add the eggplant.
- Serve the caponata with fresh basil leaves and crumbled feta cheese on the slices of bread.
