The zucchini caponata
Instructions
Saute in oil garlic and chopped onion, add the aubergines, courgettes and celery diced, softened currants, pine nuts, tomato pulp, salt and pepper and cook for about 30 minutes.
Add 2 tablespoons of vinegar and capers.
Rest and serve.
Ingredients and dosing for 4 persons
- 300 g of tomato pulp
- 2 eggplant
- 2 zucchini
- 1 costa of celery
- 1 clove of garlic
- 1 onion
- Pine nuts
- Sultanas
- Some of capers
- Olive oil
- 2 tablespoons of wine vinegar
- Salt
- Pepper