SERVES 4 TOTAL TIME 1- & 20 minutes DIFFICULTY easy
INGREDIENTS:
4 eggplants
400 gr peppers (red, yellow)
300 gr ripe tomatoes
200 gr. green olives
1 celery stalk
2 tbsp. of capers, unsalted
4 tbsp. vinegar
3 tbsp. pine nuts
2 red onions, finely sliced
dried red chili pepper flakes
1 garlic clove
1 sprig of parsley
extra virgin olive oil
salt, pepper
DIRECTIONS:
Chop eggplants into chunks, fry with plenty of oil and drain over a kitchen paper.
Set aside (Fig. 1, 2, 3).
Parboil the tomatoes, peel off the skin and roughly chop.
Heat some extra virgin olive oil over low heat and gently fry the garlic until golden, then add the tomatoes (4).
Season with salt and pepper and cook for about ⅘ minutes.
Halve the peppers, discard the stalks and seeds and chop into 3 cm pieces (5)
In another frying pan heat some oil, then add the garlic and peppers (6).
Return to the tomato sauce, add the eggplants, peppers, capers, sliced olives, the finely sliced celery and red chili pepper flakes (Fig. 7).
Toss gently everything together.
Pour in the vinegar and continue to cook to allow the alcohol to evaporate, then season with salt. Cook for further 10 minutes.
What to serve with it?
You can enjoy it with a simple bowl of pasta like my Chestnuts Tagliatelle with Cauliflower and Potatoes or a comforting Pumpkin and Chickpeas Orecchiette
You can serve it with a main dish like my Salmon in Breadcrumbs with Sultana
Storage
Keep in an airtight container in the fridge for the day after. Do not keep longer than 2 days.
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