Sicilian Style Caponata or Vegetable Salad

Preparations:

1. Wash vegetables and herbs, rub vegetables dry, shake herbs dry. Peel the onions and garlic. Cut onions into strips, garlic into slices. Cut off the green onions, cut diagonally into fine strips, use the white elsewhere. Cut the vegetables into cubes. Drain the capers and olives in a colander, save the liquid. Core the chilli, finely chop. Strip off herbs, chop finely. Cut the basil into strips.

Prepare caponata:

1. Put the eggplant cubes in a sieve, sprinkle with salt, leave to rest for approx. 30 minutes. Then squeeze out the cubes a little and dab with kitchen paper. Heat some oil in a frying pan and fry the cubes in it. Heat a little oil in a large saucepan and fry the onions and garlic until light. Add the sugar and caramelize the onions lightly. Mix in the eggplant, zucchini, diced paprika and chilli. Add the tomato cubes, tomato sauce, vinegar and caper liquid, olives, capers and herbs besides the basil.

Cook :

1. When all of this is in the pot, bring to the boil while stirring. Turn on a low heat, mix in the spring onions. Simmer for about 15-20 minutes, diced vegetables must remain firm to the bite.

Serving:

1. Before serving, sprinkle with basil strips. Garnish with a sprig of basil. This dish is ideal to eat warm with meat from the grill or from the pan, lukewarm as a starter, or cold as a salad. According to your own taste, it always tastes delicious. Vegetables can be varied according to your own taste as well as herbs. With a (or 2-3 …) glass of “Nero d ‘Avola” the pleasure is complete. Personally, I also like it that (cold) without meat, only with bread, very much.
2. *.:｡ ✿ * ﾟ ‘ﾟ ･ ✿.: – ☆ -: *｡ BUON APPETITO A TUTTI ¤ª“ ˜¨☸ ڿڰۣ-¨˜ “ª¤: – ☆ -: *