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Caponata

Preparation

Chop all the vegetables and dress with extra virgin olive oil, salt and pepper. Add the fresh basil. Peel the celery stalk and add this too. Bake in a preheated oven at 180 degrees for 40 minutes then add the cane sugar, vinegar, sultanas, chopped apricots and Polloi Sundried Tomatoes sliced. Cook for another 10 minutes and allow to cool before serving.

Time: 60 min
Difficulty: Medium

Ingredients

  • 2 aubergines
  • 3 carrots
  • 4 courgettes
  • 2 celery stalks
  • 1 red pepper
  • 1 green pepper
  • 2 red onions
  • 50g sultanas
  • 50g dried apricots
  • 1 sprig basil
  • 1 tablespoon vinegar
  • 1 tablespoon cane sugar
  • Extra virgin olive oil
  • Salt
  • Pepper
  • 1 jar Polli Sliced Sundried Tomatoes

Ideal products

Sliced Sun Dried Tomatoes View the product