Hello! ! It’s PAO.
Summer vegetable caponata.
Sweet vinegar is the key to the taste.
It is a refreshing yet rich dish with vinegar and sugar.
While the tomato sauce with flavored vegetables is simmering, fry the summer vegetables in a separate frying pan.
You can enjoy the texture of summer vegetables without getting too tired.
It goes well with bread, rice, meat, fish, and pasta.
It’s a fun caponata with various arrangements.
Ingredients (for 4 people)
Onion 1 piece
Zucchini・・・1 piece
Paprika (red/yellow)・・・1/2 each
Eggplant・・・2 pieces
Celery・・・1
Garlic · 1 clove (chopped)
Bacon・・・100g
Tomato boiled can 1 can (400g)
Vinegar: 1.5 tbsp (apple cider vinegar or balsamic vinegar are recommended)
Sugar 1 tbsp
Salt: 2/3 teaspoon + appropriate amount
Basil 5 pieces
Olive oil 4 tbsp
Pepper…a little
how to make
1.Cut the onion and bacon into 1 cm squares, and the zucchini into 1 cm wide half-moons. Thinly slice the celery and cut the paprika into small pieces.
Cut the eggplant into small pieces.
2, Add 2 tablespoons of olive oil and garlic to a pot and heat over low heat.
When the garlic is fragrant and the color changes, add the onion and celery and fry, then add the bacon and fry.
Add canned tomatoes, half a teaspoon of salt, vinegar, and sugar, cover with a lid, and simmer over low heat for about 10 minutes while stirring halfway through.
3, While simmering, heat 1 tablespoon of olive oil in another frying pan and fry the zucchini.
Add a pinch of salt and remove when tender.
4.Heat 1 tablespoon of olive oil, fry the eggplant and take it out.
Grilling the eggplant from the skin side gives it a beautiful color.
Add the zucchini, eggplant, and basil that were baked in 5.3 and simmer for 1-2 minutes, then season with salt and pepper to taste! !
It tastes better when seasoned with salt.
Adding pumpkin is also delicious.
©PAO
Pao’s simple home meal Powered by livedoor blog (blog.jp)
Refreshing with vinegar♪ Caponata with plenty of summer vegetables! Summer preparation: Pao’s easy home meal Powered by livedoor blog (blog.jp)
