Caponata with baked feta

Ingredients

Directions

1. 1

   Wash and peel the aubergines and cut them into cubes of about 2 cm. Put them in a bowl, sprinkle with 1 teaspoon salt and mix. Cover and leave to stand for about 45 minutes. Peel and slice the onion. Clean and wash the celery and cut it into approx. 1/2 cm thick slices

2. 2

   Pour the aubergines into a sieve, drain well. Heat 3 tablespoons of oil in a frying pan, fry the aubergines in it until they are hot, remove. Add 2 tbsp. oil to the pan, heat up. Add onion and celery and fry for about 5 minutes, turning. Season with salt and pepper. Add tomatoes and simmer for about 8 minutes

3. 3

   In the meantime cut the feta in half. Season with salt and pepper. Wash the rosemary, shake dry and place on the feta. Sprinkle each with 1/2 tbsp. olive oil and wrap them individually in aluminium foil. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for about 15 minutes

4. 4

   Season tomato vegetables with vinegar, sugar, cocoa, salt and pepper. Cut olives lengthwise in half. Add capers and olives and simmer at low heat for another 10 minutes. After about 5 minutes add aubergines. Wash parsley, shake dry and chop finely

5. 5

   Remove the feta from the aluminium foil. Sprinkle Caponata with parsley and arrange on plates with baked feta. Tastes good with farmhouse bread

6. 6

   Waiting time approx. 35 minutes