Caponata di Melanzane by Mario Puccio

Caponata di Melanzane by Mario Puccio

Message from the Chef

“Dear children,

Eat many vegetables and fruits because they are very colorful and eating in color is good for our health and our planet!!!”

– Mario Puccio

Ingredients for 6 people

• Aubergines 1kg
• Celery 500g
• Pitted green olives 200g
• 2 large onions
• Desalted capers 200g
• Tomatoes 500g
• Sugar 50g
• 1/2 glass of wine vinegar
• Basil
• Sugar 30g
• Extra virgin olive oil 100g
• Salt 10g
• Pinch of bitter cocoa

Instructions

Cook-time: 30 minutes

Cut the aubergines and fry them in seed oil. Set them aside.

Meanwhile, cut the celery stalks and blanch them for about 15 minutes, together with the onion cut into julienne strips, olives and capers.

In a saucepan, fry these vegetables for another 10 minutes, add the chopped tomatoes and cook for about 20 minutes on high heat, add the sugar and vinegar and continue cooking for 5 minutes, finally add the cocoa.

At this point your caponata is ready: let it cool and serve it with the whole and chopped basil leaves.

Author of the Recipe

Mario Puccio is an expert chef, blogger and captain of the Palermo Culinary team, official team of the Palermo Chefs and Pastry Chefs Association, Vice-President of the provincial chefs and confectioners association of Palermo and member of the prestigious Euro-Toque association.

Feed the Planet

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC. Find out more at www.howtofeedtheplanet.com.

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