Yummie recipe?
Caponata with parmesan cheese
Ingredients
- 6 tbsp. olive oil
- 1 large red onion, cut into half rings
- 2 cloves of garlic, finely chopped
- Salt, pepper
- 2 red sweet peppers, cut into strips
- 2 green sweet peppers, cut into strips
- 400 g ripe, fresh tomatoes, skinned or 1 can (of 4 decilitre) of peeled tomatoes, cut into pieces
- Approximately 400 g aubergine, cut into 2 cm cubes
- 1-2 tbsp. red wine vinegar
- 75 g black pitted olives, halved
- 1-2 tbsp. capers, drained
- 3-4 tbsp. finely chopped parsley
- 75 g parmesan cheese, sliced into large flakes
Description / preparation
Heat up 2 tbsp. of olive oil and fry the onion and garlic with a touch of salt for approximately 10 minutes. Add the sweet peppers for approximately the last 5 minutes. Then add the tomatoes and a little more salt and allow the mixture to simmer gently for approximately 30 minutes. In the meantime, heat up 4 tbsp. of olive oil in a large frying pan, making sure the oil gets very hot, and fry the cubed aubergine while stirring until slightly browned on all sides. Allow the aubergine to drain on some kitchen paper. Sprinkle the vinegar over the aubergine and add a little salt and pepper. Stir the aubergine, olives, capers and parsley through the sweet pepper sauce. Season with salt and pepper and serve the caponata either hot or at room temperature. Slice the parmesan cheese and place several slices on top of the dish.
Heat up 2 tbsp. of olive oil and fry the onion and garlic with a touch of salt for approximately 10 minutes. Add the sweet peppers for approximately the last 5 minutes. Then add the tomatoes and a little more salt and allow the mixture to simmer gently for approximately 30 minutes. In the meantime, heat up 4 tbsp. of olive oil in a large frying pan, making sure the oil gets very hot, and fry the cubed aubergine while stirring until slightly browned on all sides. Allow the aubergine to drain on some kitchen paper. Sprinkle the vinegar over the aubergine and add a little salt and pepper. Stir the aubergine, olives, capers and parsley through the sweet pepper sauce. Season with salt and pepper and serve the caponata either hot or at room temperature. Slice the parmesan cheese and place several slices on top of the dish.
