Caponata al pomodori

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 2 Zucchini (e.g. yellow and green; approx. 200 g)
  • 1 (approx. 250 g) Aubergine
  • 7-10 Tbsp sugar, salt, pepper
  • 150 g small shallots
  • 4 Garlic cloves
  • 10 TABLESPOONS Olive oil
  • 400 g cherry tomatoes (e.g. red and yellow)
  • 2 Twigs Thyme
  • 3 TABLESPOONS light balsamic vinegar
  • 2 Branches of rosemary
  • 750 g Potatoes

Directions

  1. 1

    For the caponata, wash and clean the zucchini and eggplant and cut them into pieces or slices. Mix with 1 tsp. sugar and 1 tsp. salt. Put aside until they draw some water. Peel and halve the shallots and garlic.

  2. 2

    Wash the tomatoes. Wash the thyme, remove the leaves.

  3. 3

    Dab zucchini and eggplants dry. Heat 4 tablespoons of oil in a large casserole dish. Fry the zucchini, eggplant, shallots and garlic in it while turning. Season with pepper. Add tomatoes and thyme.

  4. 4

    Stir in 3 tbsp. oil, vinegar and approx. 1⁄2 tsp. sugar. Season with salt and pepper. Fry open while turning for about 15 minutes.

  5. 5

    For the roast potatoes, wash the rosemary, shake dry, and roughly chop the needles. Peel and wash the potatoes and cut them into cubes of about 1 cm. Heat 3 tablespoons of oil in a large frying pan. Fry the potatoes for 10-15 minutes, turning them until golden brown.

  6. 6

    Fry the rosemary briefly. Season with salt. Serve with the caponata.

Nutrition Facts

KCAL
440 kcal
CARBS
41 g
FATS
26 g
PROTEINS
8 g