Sicilian Classic: Caponata with Burrata
Italian summer on a plate: Braised vegetables are served in combination with Burrata.
- Serves: 4 persons
Ingredients
- 400g aubergines
- 100g celery
- ½onion
- 2EL black olives with pit
- 2EL capers
- 100g tomatoes, strained
- 2EL honey
- 1EL red wine vinegar
- 200g Burrata
- basil and mint
- olive oil and salt
Instructions
Step 1
Dice the aubergines and fry them in a hot pan with olive oil.Step 2
Then peel and dice half an onion and celery and pit the olives. Sauté celery and onions in a pan.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.Step 4
Finally, add the basil and mint before chilling the caponata in the fridge for 24 hours to infuse.Step 5
Bring to room temperature before serving. Slice the Burrata and drape over the caponata.