Caponata with boiled egg, ricotta salata and bread

Ingredients

For 1 serving

• Eggs2
• Eggplant250 g
• Celery1
• Onion40 g
• Canned peeled tomatoes100 g
• Green olives5
• Capers1 teaspoon
• Red wine vinegar1 teaspoon
• Ricotta salata20 g
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery, sulphites,

In season: July – September

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper. Wash and trim the aubergines, cut them into roughly 2 cm cubes, salt lightly, toss with half the oil and roast for 20 minutes, until soft and golden.
2. Meanwhile bring a small pan of water to the boil, lower in the eggs with a spoon and cook for 9 minutes, until the yolks are firm; cool in cold water and peel.
3. Peel and slice the onion; wash the celery and cut it into pieces of about 1 cm. Heat the remaining oil in a frying pan over medium heat and stew them with a pinch of salt and a splash of water for 8 minutes, until soft.
4. Add the crushed peeled tomatoes, green olives, rinsed capers, aubergines and red wine vinegar and cook uncovered for 8 minutes, stirring, until the vinegar has evaporated and the caponata is thick and sweet-sour; finish with black pepper.
5. Serve the caponata warm with the eggs in wedges, shavings of ricotta salata and the bread.