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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

vegan high in fiber source of C vitamins high in potassium

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Summer caponata

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.

Summer caponata step 1

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

Summer caponata step 2

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.

Summer caponata step 3

step 3

To make it even tasty you can add green olives and zucchini.

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