Creamy cream paste with vegetables
Side Dishes from Italy
translated by Italian with
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.
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
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.
To make it even tasty you can add green olives and zucchini.