Slovak Eggplant Caponata and Olive Rolls Recipes

A Slovak recipe outlines how to prepare a traditional eggplant caponata for four to six servings. The dish uses sliced eggplant, celery stalks, green olives, onions, tomatoes, capers, sugar, red wine vinegar, olive oil, basil, salt, pepper and optional fresh chilli. After salting and rinsing the eggplant, it is fried, while the celery is blanched. A sweet‑sour sauce is made from sugar and vinegar, then onions, capers and celery are sautéed, followed by olives and tomatoes. The fried eggplant is folded into the sauce, seasoned, and left to rest at room temperature before serving.

Another Slovak recipe provides a method for baking soft olive rolls. The dough combines flour, warm milk, eggs, yeast, salt, olive oil and chopped olives, then rises for 35 minutes. After shaping into rolls, they rise again for 30 minutes, are brushed with water and baked at 180 °C for about 10 minutes. The rolls are finished with grated hard cheese and additional olives, then baked briefly longer. Both recipes emphasize the use of olives and are suitable for various meals.