Light aubergine caponata on a rice cake

Ingredients

For 1 serving

• Eggplant120 g
• Celery30 g
• Cherry tomatoes50 g
• Green olives3
• Capers5 g
• Red wine vinegar1 teaspoon
• Extra virgin olive oil1 teaspoon
• Rice cakes1
• Saltto taste

Contains: celery, sulphites

In season: July – September

Method

1. Wash and trim the aubergine and cut it into roughly 1.5 cm dice; wash the celery, remove the strings and cut it into smaller dice; wash and quarter the cherry tomatoes.
2. Heat the olive oil in a non-stick frying pan over medium heat and cook the aubergine and celery with a pinch of salt for 10 minutes, stirring often and adding a splash of water if they stick, until the aubergine is soft and golden.
3. Add the cherry tomatoes, the green olives cut into rings and the rinsed capers and cook for 5 minutes, until the tomatoes have softened.
4. Pour in the red wine vinegar, let it bubble off for 1 minute over high heat, then turn off the heat and let it cool: caponata is best warm or cold.
5. Spoon it onto the rice cake just before serving.