SAY SALUTE TO SUMMER WITH A CAPONATA RECIPE THAT CELEBRATES THE BEST OF SEASONAL PRODUCE!
This aubergine caponata by Al Dente, the renowned Fitzrovia pastificio, is the perfect treat to make for summer afternoon aperitivo. With a rich glaze of red wine vinegar and tomato paste, aubergine caponata is a sweet and tangy topper for crostini and salads – and just the thing to accompany an Aperol Spritz!
WHAT YOU'LL NEED
- 200g Aubergine
- 200g Courgette
- 50g Red Pepper
- 50g Yellow Pepper
- 40g Onion
- 40g Carrot
- 20g Celery
- 2 Spoonfuls of Tomato Paste
- 2 Garlic Cloves
- 1 Bay Leaf
- 40g Red Wine Vinegar
- 40g Sugar
HOW TO MAKE IT
Fry the onion, carrot and celery together in olive oil
Fry the rest of the vegetables separately
Prepare your glaze by bringing the garlic clove, bay lead, red wine vinegar and sugar to a boil
Mix all the vegetables in a pan and add the tomato paste while cooking on a low flame
Add the glaze and let cook for 5 minutes on a high flame
Buon Appetito! Enjoy with your friends and an Aperol Spritz, of course!