Eggplant caponata

Ingredients

for 4 servings

• extra virgin olive oil 45 g
• celery 120 g in small dice
• white onions 80 g sliced
• fresh tomatoes 150 g in small dice
• pitted green olives 60 g halved
• desalted salted capers 30 g
• pine nuts 25 g whole
• aubergines 480 g in large dice
• water 50 g
• white wine vinegar 30 g
• white sugar 15 g
• tomato paste 15 g
• fine salt 3 Liffo spoons

Allergens: tree nuts

Setting up Liffo

Container 1

In the first container put 45 g of extra virgin olive oil, 120 g of celery, in small dice and 80 g of white onions, sliced.

Container 2

In the second container put 150 g of fresh tomatoes, in small dice, 60 g of pitted green olives, halved, 30 g of desalted salted capers and 25 g of pine nuts, whole.

Container 3

In the third container put 160 g of aubergines, in large dice.

Container 4

In the fourth container put 160 g of aubergines, in large dice.

Container 5

In the fifth container put 160 g of aubergines, in large dice.

Container 6

In the sixth container put 50 g of water, 30 g of white wine vinegar, 15 g of white sugar, 15 g of tomato paste and 3 Liffo spoons of fine salt.

• Select when the recipe should be ready

Liffo needs 60 minutes of cooking for this dish.