Salad with cous cous with mint
6 recipes
Capotouille
ingredients
servings
2
Pumpkin seeds
1 spoon
Dried thyme
to taste
Dried marjoram
to taste
Natural sea salt
to taste
Apple vinegar
2 spoons
Extra virgin olive oil
3 spoons
Pitted black olives
40 grams
Raisins
2 spoons
Courgette
1 unit
Aubergine
1 unit
Carrots
1 unit
Cherry tomatoes
15 unit
Onions
1 unit
Side Dishes from Italy
Capotouille
Capotouille
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
In Provençal Ratatouille, in Sicilian Caponata, maybe a little bit of both of the other, a few ingredients less than one, something more than the other, something different from both, for a final result that takes on a personality all her
preparation
step 1
Wash all the vegetables, ready to squeeze it at the time of use.
step 2
Pour three tablespoons of oil into a wok type pan, and put the flame to a minimum.
step 3
With the help of a sliced almond subtly the onion, and add it to the oil.
step 4
Wash the cherry tomatoes and cut them into small pieces. Then, add them to the onion, which in the meantime has started to dry. Add the raisins, and mix.
step 5
Cut the carrot into uniform squares, which you will add to the other vegetables.
step 6
It is the eggplant and courgettes: they are also reduced in small squares and cooked.
step 7
Salty, stir well and at this point move on a medium flame and carry on for about 10 minutes with a lid so that no moisture is completely dry and the vegetables soften
step 8
When Capotouille comes forward with the cooking, find out, add a couple of tablespoons of vinegar, herbs, and cut olives in half, and go for a few more minutes with a lively flame.
step 9
Adjust your sustenance if necessary
step 10
Turn off the fire and transfer the vegetables to a serving dish.
step 11
Enriched with pumpkin seeds, and some other thyme leaf and fresh marjoram, which besides adding fragrance, will also give a pretty decoration.
step 12
Great, the Capotouille, to accompany a cous cous, but also to make a piadina, or season a crostone.
