light version ingredients are at the end of the video cut the onion in a pan add the olive oil brown the onion wash and cut the tomatoes add the tomatoes to the golden onion peel the potatoes and cut them into cubes Potato cooking time is longer (cook first) add the potatoes in the pan cut the aubergine into small pieces if you prefer to remove the skin,
I left it so as not to lose the pulp among the vegetables add the eggplant in the pan wash and cut zucchini add the zucchini in the pan adjust the salt wash the peppers, remove the seeds cut the peppers into large slices to prevent them from flaking off finally add the peppers in the pot add salt, pepper or chilli to taste cover with lids, finish cooking have the cooking liquid reabsorbed if necessary transfer the caponata to a serving dish excellent side dish to eat both hot and cold it can be served with croutons or used to dress pasta or a rustic puff pastry it is kept in the refrigerator for 3/4 days this version is light
vegetables can also be fried ingredients
4-5 tomatoes
2 peppers
1 big eggplant 3 potatoes
1 onion
2 zucchini olive oil to taste
salt, pepper or chili pepper
basil to taste thanks for watching the video

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