Sicilian caponata - quickezrecipes.com

Simplified vegetable mixture with other ingredients.

Ingredients:

450 g of crushed tomatoes 100 gpumped black olives 150 ml olive oil 2 tbsp vinegar 1 tbsp sugar 1 tablespoon sterilised capers 2 pcs coloured peppers /td> 2 pcs of garlic cloves 1 pcs smaller celery stalks 1 pc onion 1 pk cucumber 1 pk olive ground pepper salt

Procedure:

1. Cut washed eggplant in half horizontally, make a few notches on the cutting surface, add salt, let stand for 15 minutes, then rinse and cut the eggplant into cubes about 2.5 cm on a side
2. Clean the peppers, zucchini and celery and cut them into cubes, peeled onion into rounds
3. In a large frying pan in heated oil, fry the onion, add the eggplant, peppers, zucchini, celery and sauté for 5 minutes, stirring occasionally, then add the crushed tomatoes and sauté for another 5 minutes
4. Season the vegetable mixture with vinegar, sugar, peeled crushed garlic cloves, ground pepper, salt, then stir in the chopped olives, capers and simmer for about 10 minutes until the excess liquid has evaporated.

Recommendation:

Serve as a side dish with meat, but can be served hot or cold with or without bread.