Aubergine caponata with strong Provolone Valpadana PDO and sliced almonds

for 2 people – difficulty: average – preparation time: 40 minutes


1 Dark round aubergine
2 Small dark courgettes
2 Coppery tomatoes
1 Stick of celery
1 Red onion
40 g White wine vinegar and 40 g White sugar
Seed oil for frying
Oil, salt and pepper
Sliced almonds
Provolone Valpadana PDO strong


Cut the aubergines into cubes of 2 cm per side. Fry them in seed oil at 160° C until golden brown. Dry, salt them and set aside.
Brown the courgettes cut into cubes of 1cm per side in a pan with extra virgin olive oil. Salt them and set aside.
In a pan, sauté the red onions cut into julienne strips, the celery cut into very small cubes and the coarsely chopped coppery tomato. Cook for about 20 minutes. Add the aubergine and courgettes to the bowl. Meanwhile, dissolve the sugar and vinegar in a saucepan. Pour into the bowl with the other cooked ingredients, it will be the typical sweet and sour of the caponata. At this point, break up abundant basil by hand and add the toasted sliced almonds.
Coarsely grate the strong Provolone Valpadana PDO and serve with the aubergine caponata. Add plenty of Provolone Valpadana PDO for a well-pronounced taste!


Chef’s tip: Caponata is made in hundreds of different ways, you can add raisins, pine nuts … look for your favourite version!