Sicilian Aubergines Recipe
Sicilian Aubergines Recipes
4 tbsp olive oil
2 red onions, sliced
2 celery sticks, chopped
1 aubergine, cut into small dice
1 yellow and 1 red pepper, cored, deseeded
and cut into thin strips
1/4 pint passata
2 tbsp red wine vinegar
6 anchovy fillets, cut into long strips
2 oz capers, roughly chopped
4 oz black olives, pitted
3 oz pine nuts
flat leaf parsley, chopped
- Heat the olive oil in a
heavy-based saucepan, add the onions, garlic and celery and saute
for 3 minutes.
- Add the aubergine and yellow and
red peppers, turn up the heat and cook for a 5 minutes, stirring
- Add the passata and vinegar and
bring to the boil, then reduce the heat so that the mixture just
simmers for 10 minutes.
- Add the anchovies, capers and
olives, and simmer the mixture for a further 5 minutes.
- Meanwhile, toast the pine nuts in
a dry frying pan until browned, stirring constantly.
- Season the aubergine mixture with
pepper, add the pine nuts and chopped parsley, and mix well.
- Serve hot or at room temperature.
Get the above cooking ingredients here
to cook Vegetarian Recipes
Subscribe to our newsletter
More Mid Week Meal Vegetable Recipes
101 Vegetarian Recipes All rights Reserved.
Contact Us |