Salad with cous cous with mint
Side Dishes from Italy
translated by Italian with
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
Wash all the vegetables, ready to squeeze it at the time of use.
Pour three tablespoons of oil into a wok type pan, and put the flame to a minimum.
With the help of a sliced almond subtly the onion, and add it to the oil.
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.
Cut the carrot into uniform squares, which you will add to the other vegetables.
It is the eggplant and courgettes: they are also reduced in small squares and cooked.
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
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.
Adjust your sustenance if necessary
Turn off the fire and transfer the vegetables to a serving dish.
Enriched with pumpkin seeds, and some other thyme leaf and fresh marjoram, which besides adding fragrance, will also give a pretty decoration.
Great, the Capotouille, to accompany a cous cous, but also to make a piadina, or season a crostone.