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Caponata in sour taste

ingredients

servings

6

Aubergine

1 unit

Courgette

4 unit

Celery

2 stems

Carrots

4 grams

Onions

2 unit

Red peppers

1 unit

Potatoes

4 unit

Black olives

100 grams

Green olives

100 grams

Capers

1 teaspoon

Oregano

1 teaspoon

Chili pepper

to taste

Tomato pulp

200 grams

Breadcrumbs

2 spoons

Durum wheat flour

2 spoons

White sugar

1 spoon

White vinegar

2 spoons

Iodized salt

to taste

single courses from Italy - Sicilia

Caponata in sour taste

Caponata in sour taste

vegan with gluten high in fiber source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Caponata in sour taste

A unique dish,

Caponata in sour taste step 1

step 1

Clean and wash all the vegetables

Caponata in sour taste step 2

step 2

Sliced ​​the onion and blanched

Caponata in sour taste step 3

step 3

Thinly chop the peppers, carrots celery and zucchini

Caponata in sour taste step 4

step 4

Cut the potatoes and eggplant into pieces, which are flaked and fried

Caponata in sour taste step 5

step 5

Fry and salt it all separately

Caponata in sour taste step 6

step 6

Toast the breadcrumbs with a yog oil spike and a pinch of salt

Caponata in sour taste step 7

step 7

In a large pan, put 4 tablespoons of evo oil

Caponata in sour taste step 8

step 8

Start frying, on a high flame, the onion for 5 minutes

Caponata in sour taste step 9

step 9

Add carrots and celery and cook for 3 minutes

Caponata in sour taste step 10

step 10

Olives, capers and after 2 minutes put the tomato pulp with sugar and vinegar to cook for 10 minutes

Caponata in sour taste step 11

step 11

Finally, zucchini, potatoes, aubergines and peppers cooked earlier and cook for another 10 minutes

Caponata in sour taste step 12

step 12

Put the breadcrumbs and mint leaves

Caponata in sour taste step 13

step 13

Sprinkle with the oregano let cool and serve as an appetizer or outline

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