[fourcol_one][/fourcol_one][twocol_one] Sicilian Caponata
Serves 4 to 8 people
Ingredients:
1 large, firm aubergine, diced
1 yellow summer squash (zucchino), deseeded and diced
1 green summer squash (zucchino), deseeded and diced
1 red pepper, deseeded and diced
1/2 white onion, finely chopped
2 garlic cloves, minced
4 fresh tomatoes, diced
1 can tomatoes
1 stalk celery, slices
1 cup black, pitted olives, chopped
3 tbsp. capers, drained
1/2 organic lemon, zest and juice
1 tbsp. dried oregano
3 tbsp. olive oil
2 tbsp. red wine vinegar
1 tsp. honey
1 bunch parsley, leaves and stems, chopped
salt and pepper
Directions:
Heat the olive in a large pan. Add the aubergine, squashes, peppers and onion and sweat until nicely browned. Add the garlic and parsley stems and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it’s getting too dry. Drizzle over the vinegar. then add the canned tomatoes, parsley stems and oregano. Let everything simmer for about 15 minutes or until tender. Remove from the heat and simply stir in the fresh tomatoes into the still warm mix, as well as the celery, olives and capers. Season with salt, pepper, honey, lemon juice and zest. to finish, sprinkle with the chopped parsley leaves. Serve warm as a side or at room temperature with only some crusty bread.
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