How to make Caponata – a Puglian Vegan dish.

- Olive oil
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- 2 courgettes, diced
- 1 aubergine, diced
- 1 red pepper, sliced
- 12-15 cherry tomatoes, halved
- 2 tbsp black pitted olives
- Pinch of dry oregano
- Salt
- White balsamic vinegar/white wine vinegar
- First, drizzle and heat some olive oil in a pan. Fry the garlic in olive oil on a low/medium heat until softened.
- Add the courgettes and cook for a couple of minutes.
- Then add the aubergine and cook for a five minutes.
- Add the pepper. Cook all the vegetables until they have softened.
- Then add the tomatoes and cook with the other vegetables for 10 minutes
- When the vegetables have cooked, take the pan off the heat. Add the olives, oregano, salt and a few drops of wine vinegar.
- Allow the dish to reach to room temperature before serving.

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The Comments
Rosa rincon
Delicioso. Quisiera que enseñaras a preparar un delicioso rissoto