Caponata Sicilia, Feta marinated with oregano
A great classic of Sicilian cuisine, with southern flavours, green olive caper and aubergine combine wonderfully with a desalted feta marinated with oregano.
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Ingredients
Portions:
4
150 g
aubergine, diced
80 g
vine tomato, chopped
50 g
feta cheese, desalted and cubed
1 tbsp
olive oil
30 g
celery, sliced
30 g
onion, chopped
100 ml
tomato stock
20 g
green olive caper, sliced
10 ml
white wine vinegar
10 g
pine nuts, toasted
pinch of fine salt
pinch of ground white pepper
fresh basil leaves, for garnish
oregano, for marinating feta
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Marinate 50 g of desalted feta cheese cubes with oregano and set aside.
- Heat 1 tbsp of olive oil in a pan over medium heat. Add 30 g of chopped onion and 30 g of sliced celery, sauté until softened.
- Add 150 g of diced aubergine to the pan and cook until golden brown.
- Stir in 80 g of chopped vine tomato, 100 ml of tomato stock, and 20 g of sliced green olive caper. Simmer for 10 minutes.
- Add 10 ml of white wine vinegar, a pinch of fine salt, and a pinch of ground white pepper. Cook for an additional 5 minutes.
- Top the caponata with 10 g of toasted pine nuts, marinated feta cubes, and garnish with fresh basil leaves before serving.