Summary

Ingredients

• 50 g sultanas
• 3 onion (s), approx. 200 g
• Zucchini 2 m., Large specimens hollowed out
• 1 eggplant (s)
• 200 g celery
• 1 teaspoon oregano, dried
• salt and pepper
• 8 tablespoon olive oil
• 2 teaspoons powdered sugar
• 40 g pine nuts
• 125 ml tomato (s), passed
• 8 tablespoon red wine vinegar
• 30 g capers
• 300 g cherry tomato (s)
• 4 stalks basil

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Instructions

1. Scald the sultanas with 100 ml of boiling water and set aside.
2. Cut the onions into large crescents. Quarter the zucchini lengthways and cut into 2 cm pieces. Cut the aubergines into 2 cm cubes. Clean and remove the threads of the celery and cut diagonally into 2 cm wide pieces.
3. Mix the vegetables with the oregano and salt on a deep baking sheet. Drizzle over 4 tablespoons of olive oil. Dust the vegetables evenly with powdered sugar. Bake in a preheated oven at 220 degrees (convection not recommended) for 25 minutes, mix briefly after 15 minutes.
4. Roast the pine nuts in a pan until golden brown and leave to cool on a plate. Mix the tomatoes and vinegar in a large bowl, season with salt and pepper. Stir in the rest of the olive oil and capers. Add the sultanas with the soaking water. Transfer the vegetables from the baking tray to the work bowl and mix carefully with the marinade. Let the vegetables steep for at least 1 hour.
5. Halve the cherry tomatoes, pluck the basil leaves and roughly cut. Fold both under the vegetables. Sprinkle the caponata with pine nuts.
6. A fennel and pepper polenta goes well with it.