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CAPONATINA LIGHT

ingredients

servings

4

Iodized salt

to taste

Extra virgin olive oil

to taste

Onions

1 unit

Carrots

3 unit

Aubergine

1 unit

Courgette

3 unit

Side Dishes from Italy

CAPONATINA LIGHT

CAPONATINA LIGHT

vegan source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

CAPONATINA LIGHT

Lighter version, without the olives, with zucchini to give it the green color and the carrots to give it sweetness.

CAPONATINA LIGHT step 1

step 1

Cut the zucchini and eggplant into thin slices, thin onion and slices and grind the carrots roughly.

CAPONATINA LIGHT step 2

step 2

In a pot put the onions with two fingers of cold water and let boil, so as to eliminate the unproductive part of the onion.

CAPONATINA LIGHT step 3

step 3

After about a minute after bubbling, remove the water, add the carrots, sprinkle with a string of extra virgin olive oil and let it brown for about a minute.

CAPONATINA LIGHT step 4

step 4

Then add zucchini and aubergines, adjust salt, stirring to mix the ingredients and let cook in low heat with the lid for about 20 minutes, turning from time to time.

CAPONATINA LIGHT step 5

step 5

Turn off when the vegetables are not dried. If needed, add a drop of water.

CAPONATINA LIGHT step 6

step 6

Serve with a string of extra virgin olive oil, here it is!

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