2½pounds(1kg)eggplants3 medium, diced and roasted with 1 tablespoon olive oil, ½ teaspoon salt, 2 twists black pepper
2tablespoonsextra virgin olive oil
1white onion
2ribscelery
1½pounds(700grams)vine tomatoeschopped
½cup(70grams)greenolivespitted
2tablespoons(20grams)capers
¾teaspoonsaltor more to taste
¼teaspoonblack pepper
1cup(250grams)water
4tablespoons(60grams)vinegar
2tablespoons(25grams)sugar
10leavesbasil
2tablespoons(20grams)pine nutstoasted, optional
You can either oven-bake or air-fry the eggplant. Pick one method.
BAKE THE EGGPLANT
Preheat oven to 400°F or 200°C and line a baking tray with parchment paper.Cut eggplants into 1-inch cubes (1.3 cm). Transfer them onto the baking tray and season with salt, pepper, and olive oil.Arrange on a single layer, and roast for 30 minutes or until tender.
AIR FRY THE EGGPLANT
Cut the eggplant into 1-inch cubes (1.3 cm).Transfer to large mixing bowl, and toss with salt, blackpepper, and olive oil.Transfer diced eggplant into the air fryer basket. The dice CAN overlap.Air fry at 400°F or 200°C for 12 to 15 minutes, shaking the air fryer basket every 3 to 4 minutes.
MAKE THE CAPONATA SAUCE
Heat the olive oil in a large skillet. Add chopped onion and celery and fry gently for 5 minutes, stirring often.
Add chopped tomatoes, olives, capers, salt, pepper, and water.Simmer on medium heat for 15 minutes, stirring occasionally.
Now add vinegar and sugar, stir, then taste and adjust until you reach your desired balance of sweet and sour.
Once you are happy with the sweet and sour sauce, add the roasted eggplants and fresh basil leaves.
Finish cooking for about 5 minutes. Then turn the heat off and let it cool for 15 minutes before serving it with a sprinkle of toasted pine nuts.It's good on pasta, as a side dish, or on toasted bread.