Recipe Tip: Sicilian Classic: Caponata with Burrata - Falstaff

Instructions

1. Step 1

   Dice the aubergines and fry them in a hot pan with olive oil.

2. Step 2

   Then peel and dice half an onion and celery and pit the olives. Sauté celery and onions in a pan.

3. Step 3

   After about 6 minutes, add the olives and capers as well as the strained tomatoes and simmer, covered, until tender. Then add the aubergine and season with salt, honey and vinegar to get a sweet and sour taste.

4. Step 4

   Finally, add the basil and mint before chilling the caponata in the fridge for 24 hours to infuse.

5. Step 5

   Bring to room temperature before serving. Slice the Burrata and drape over the caponata.

6. Step 6

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7. Step 7

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8. Step 8

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