Make these sweet and sour Italian vegetables.
Ingredients
Starter or side dish for 4 people
Preparation time:30 minutes
- 1 eggplant
- 1 zucchini
- 2 onions
- 3 tomatoes
- 2 red peppers
- 2 celery stalks
- 4 tbsp olive oil
- 2 tbsp capers
- 2-3 tbsp balsamic vinegar
- 1-2 tsp sugar
- few sprigs of basil
- 1 baguette or ciabatta
Preparation method
- Wash the aubergine and courgette, cut off the ends and cut them into cubes. Peel the onions and chop them coarsely. Cut the tomatoes crosswise on the bottom and dip them briefly in boiling water. Peel the tomatoes, cut them into quarters and remove the seeds. Cut the tomato flesh into cubes. Wash the peppers, cut them in half and remove the seeds. Cut the peppers into cubes. Wash the celery and remove the stiff threads. Cut the stems into slices.
- Heat 2 tbsp oil in a frying pan and fry the aubergine in it until brown. Add the onion, salt and pepper, toss well and put a lid on the pan. Stew the eggplant for 5-6 minutes. Stir in the celery, zucchini and bell pepper, then the tomato and capers. Let the vegetables cook uncovered for another 5 minutes. Turn the oven grill on. Season the mixture to taste with the balsamic vinegar, sugar, salt and pepper. Let it cool down a bit.
- In the meantime, cut the baguette into slices with a serrated knife. Brush the slices on both sides with the rest of the oil. Bake them under the hot oven grill until golden brown on both sides. Stack the basil leaves on top of each other and cut them into fine strips with a sharp knife. Spoon the strips through the lukewarm vegetable mixture and divide this 'caponata' over the crispy rolls. Serve immediately.
Enjoy your meal!
Recipe and image:Beeldigbeeld/Stockfood
