Creamy cream paste with vegetables
14 recipes
Summer caponata
ingredients
servings
2
Red onions from Acquaviva delle Fonti
1 unit
Extra virgin olive oil
to taste
Iodized salt
1 pinch
Homemade tomato sauce
100 grams
Basil
4 leafs
Aubergine
2 unit
Red peppers
2 unit
Side Dishes from Italy
Summer caponata
Summer caponata
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
My Summer Caponata is resumed by a classic recipe from the Sicilian region, I made it more digestible and I removed vinegar. A very fragrant, summery and really tasty recipe, very easy to make.
preparation
step 1
Wash the vegetables well, cut them off and cut them into pads then put them in a non-stick Wok frying pan with a pinch of oil and cook with medium-flame lid for about 25 minutes stirring occasionally
step 2
Add the tomato and salt and let it cook another 5/10 minutes, served with a couple of basil leaves in the center as decoration.
step 3
To make it even tasty you can add green olives and zucchini.
