Sicelian vegetable stew Kaponata
Author:
Cooking Together
Servings: 2
Cooking time: 20 min
Sicilian caponata is the favorite dish of the world's most titled chef, Frenchman Alain Ducasse
Ingredients
| eggplant 1 pc |
| sweet pepper 1 pc |
| zucchini 1 pc |
| tomatoes 2 pcs |
| onion 1 pc |
| olives (seedless) 40 g |
| honey 1 tbsp. |
| almond shavings 30 g |
| olive oil 3 tbsp. |
| sunflower oil 2 tbsp. |
| garlic 2 cloves |
| lemon juice 2 tbsp. |
| salt, ground pepper to taste |
| basil 1 sprig |
| parsley 1 sprig |
| capers (optional) 2-3 tbsp. |
Instructions
Step 1
Cut the vegetables into coarse cubes.
Step 2
Crush the garlic, fry in the oil mixture and transfer to a plate. Then fry the onion and pepper in the same oil.
Step 3
Then alternately add and fry the zucchini and eggplant. Season with salt, pepper, tomatoes, lemon juice, chopped roasted garlic, honey, chopped olives and almond shavings. Stir and simmer for another 3 minutes.
Step 4
Then add the chopped herbs, stir and serve the caponata. If desired, sprinkle with almond shavings and garnish with a sprig of basil.
