Ingredients

  • For the batter

  • Flour 60 g
  • Potato starch 60 g
  • Rice flour 60 g
  • Sparkling water as needed
  • Extra Virgin Olive Oil as needed

  • For the sauce

  • Eggplant 200 g
  • Cherry tomatoes 100 g
  • Red onion x 2
  • Celery x 2 stalks
  • Pitted black olives 40 g
  • Pine nuts 20 g
  • Raisins 20 g
  • Salted anchovies x 3
  • Sugar or honey 10 g
  • White wine vinegar 30 g
  • Extra-virgin olive oil 50 g
  • Lemon balm leaves as needed
  • Salt as needed

Preparation

Rinse the eggplant, cut into cubes, lightly salt, and let them drain. Meanwhile, sauté the sliced celery and onion in a pan with a drizzle of extra-virgin olive oil, then add halved cherry tomatoes, olives, toasted pine nuts, and soaked raisins.

Rinse and pat the eggplant dry, add it to the pan, and deglaze with vinegar and sugar to create a sweet-and-sour base. Adjust the salt and cook gently until well combined.

Cut the onions into wedges, flour them, and fry in plenty of extra-virgin olive oil until golden. Drain, then pour over a reduction made with vinegar, sugar, and a pinch of salt.

Fry the lemon balm leaves in extra-virgin olive oil until crisp.

Plate the caponata in the center, arrange the anchovies on top, and finish with the caramelized onions, lemon balm leaves, and a drizzle of extra-virgin olive oil to