Caponata

Ingredients:

• 1 eggplant, cut into cubes
• 1 cup small tomatoes, such as grape or cherry, halved
• 1 tbsp capers
• 1 stalk celery, sliced
• 1 red bell pepper, diced
• 3 tablespoons light raisins
• 1 onion, diced
• 1 tbsp. apple cider vinegar
• 1/2 cup water
• 1/4 cup olive oil
• A pinch of oregano
• Basil for sprinkling
• Salt and freshly ground pepper

Preparation:

1. Fry the onion in a frying pan with olive oil for 3 minutes. Add the celery and eggplant and fry for 4 minutes. Add the bell pepper and fry for another 3 minutes.
2. Then add the raisins, a little oregano and 1/2 cup of water, simmer over low heat for 8 minutes. Add the grape tomatoes and a tablespoon of apple cider vinegar and capers, simmer for 7 minutes.
   
   Season with salt and pepper and sprinkle with basil.