La mia Caponata estiva è ripresa da una classica ricetta della regione siciliana, io l’ho resa più digeribile e ho eliminato l’aceto che non amo molto perchè mi provoca sempre acidità. Una ricetta molto profumata, estiva e davvero saporita, molto semplice da realizzare.
Ingredienti
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Peperoni rossi 2
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melanzane lunghe 2
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Basilico (per decorare il piatto) 4 foglie
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Passata di pomodoro 1/2 bicchieri
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Sale 1 pizzico
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Olio extravergine d'oliva 1 filo
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cipolla rossa 1
Preparazione
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Lavate per bene le verdure, mondatele e tagliatele a tocchetti poi mettetele in una padella Wok antiaderente con un filo d’olio e fatele cuocere con coperchio a fiamma media per circa 25 minuti mescolando di tanto in tanto.
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Aggiungete il passato di pomodoro e il sale e lasciate cuocere altri 5/10 minuti, servite con un paio di foglie di basilico al centro come decorazione.
Note
Per renderla ancora più gustosa potete aggiungere olive verdi e zucchine.
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