- Serving: For 4 People
Sicilian peperonata
Sicilian Peperonata
This Sicilian Sicilian peperonata is a lighter version of traditional caponata.
It is eaten cold, with homemade bread. ..and it is delicious.
It's one of the most requested dishes from my friends when they come to dinner with me.
I learned it from my mom Vera.
Ingredients
Instructions
INGREDIENTS:
2 red peppers
2 yellow peppers
2 green peppers
1 eggplant
1 large onion
50 grams of green olives
Pine nuts
A cup of tomato sauce
Basil
Mint leaflets
3 tablespoons of apple vinegar
2 tablespoons of sugar
Olive oil
Salt and pepper
METHOD :
Cut the peppers, aubergine and onion into small pieces and sauté in a pan with olive oil. Stir and fry for 10 minutes.
Add a little salt and the tomato puree. Stir for a few minutes over high heat.
Add the basil, pepper, olives and a little water, without covering it, then lower the heat and put the lid on. Cook for 30 minutes over low heat, stirring occasionally.
At this point the most delicate phase.
Add the pine nuts, sugar and vinegar.
Raise the heat and stir, stir for 5/8 minutes. A little more basil and mint leaves.
Turn off the heat and leave the lid.
Let it cool completely. Serve this cold caponatina, by itself, or to accompany grilled meats or cutlets .... With a good bread, and if you make the shoe. .. it will be pure enjoyment !!!!
