This delicious light stew from Sicily, made from aubergine, is delicious with a piece of baked cod.
Chop the eggplant into cubes. Heat a dash of oil in a pan and add the aubergine. Cut the celery into half moons and add to the pan. Finely chop the garlic and fry briefly. Add the red wine vinegar, sugar and diced tomatoes and let it simmer for 10 minutes. Season the mixture with salt and pepper.
Finally, stir in the olives along with some coarsely chopped basil. Sprinkle the cod with some salt and pepper. Bake it in a pan. Serve the caponata with the cod and some toasted pine nuts.
Source: Leukerecepten by leukerecepten-nl.
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