Mediterranean vegetable caponata with toasted pinenuts
Preparation time:30 mins.
A unique tasting recipe thanks to Well Bouillon
- 1 aubergine
- 1 yellow pepper
- 2 courgettes
- 8 baby Pachino tomatoes
- 20g pine nuts
- Well Granulated Bouillon Vegetable (or Organic Vegetable/Spring Vegetable)
- Salt and pepper
- 4 fresh basil leaves
- 8g dried oregano
- Extra virgin olive oil
Wash and clean the vegetables. Peel the aubergine leaving a striped effect, one strip peeled, one strip unpeeled. Cut all the vegetables into small cubes of about 1/2cm each side.
Heat the oil in a non-stick pan and , once it is very hot, add the aubergine and peppers. After 5 minutes, add the courgettes, season as required with Well Granulated N. 2. Vegetable, salt, pepper and continue to cook for a further 5 minutes.
In the meantime, in a non-stick pan, toss the pine nuts without oil on a moderate heat until they are well-toasted. Add them to the caponata (the vegetable mix)
Finally, cut the basil julienne style and the tomatoes into quarters. Combine with the vegetables in the pan, adding also the oregano. Serve immediately.