Sicilian Classic: Caponata with Burrata

Italian summer on a plate: Braised vegetables are served in combination with Burrata.

Ingredients

• 400 g aubergines
• 100 g celery
• 0.5 onion
• 2 EL black olives with pit
• 2 EL capers
• 100 g tomatoes, strained
• 2 EL honey
• 1 EL red wine vinegar
• 200 g Burrata
• basil and mint
• olive oil and salt

Steps

1. Dice the aubergines and fry them in a hot pan with olive oil.
2. Then peel and dice half an onion and celery and pit the olives. Sauté celery and onions in a pan.
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. Finally, add the basil and mint before chilling the caponata in the fridge for 24 hours to infuse.
5. Bring to room temperature before serving. Slice the Burrata and drape over the caponata.