Velocissime: verdure miste saporite, un contorno di verdure in padella senza friggere. Una ricetta semplice: peperoni , sedano, melanzane .

Un contorno delizioso , ideale anche per condire primi piatti di pasta, riso ecc.

DifficoltàFacile
CostoEconomico
Tempo di preparazione1 Ora
Tempo di cottura35 Minuti
Metodo di cotturaFornelloForno
CucinaItaliana

Ingredienti

70g extra virgin olive oil

1 clove garlic , core removed, halved

80g white onion , quartered

150g red bell pepper , chopped (2-3 cm)

150g yellow bell pepper , chopped (2-3 cm)

150g celery stalks , sliced (1-1.5 cm)

300g eggplant , unpeeled and chopped (2-3 cm)

20g sugar

1 teaspoon salt

50 g pitted black olives

30 g capers in vinegar , drained

20 g white wine vinegar

300 g peeled tomatoes

5 fresh basil leaves , washed

Strumenti

Passaggi

Preparation
Place the extra virgin olive oil, chopped garlic, and onion in a pan.
Add the red and yellow bell peppers and cook for 5 minutes, stirring occasionally.
Now add the celery.
Add the sugar, 1 teaspoon salt, black olives, green olives, capers, pine nuts, white wine vinegar, peeled tomatoes, and basil. Place the basket in the oven and cook for 25 minutes, stirring occasionally. Meanwhile, fry the eggplants or, once diced, drizzle with olive oil and bake in a convection oven at 200°C (400°F) for about 20 minutes, until cooked through and golden. Transfer the eggplants to the other ingredients, which are now cooked, toss, and serve.
The peperonata is ideal as an appetizer served on croutons.