| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 3 |
sm |
Aubergines weighing about 750g; (11/2lb) in total, |
|
|
; up to 4 |
| 1 |
|
Yellow pepper; de-seeded |
| 5 |
|
Ripe tomatoes; up to 6 |
| 2 |
|
Celery sticks; up to 3 |
| 1 |
lg |
Onion; sliced |
| 12 |
lg |
Green olives |
| 2 |
tb |
Sultanas |
| 2 |
tb |
Capers; drained |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
1. Cut the aubergines, peppers, tomatoes and celery into fairly large
pieces. Put all the ingredients, except the vinegar and salt, in a
large saucepan, cover and cook over a high heat for 10 minutes or
until the vegetables have softened.
2. Add the vinegar and season with salt. Reduce the heat slightly,
cover and simmer for another 30 minutes or until all the vegetables
are tender.
3. Serve hot or cold.
Converted by MC_Buster.
NOTES : Capers are the flower buds of a rambling plant which loves
dry, rocky situations, and can often be seen growing on the high
fortified walls of towns and villages in central and southern Italy.
They are preserved in vinegar and are available in jars. This recipe
is from Sicily.
Converted by MM_Buster v2.0l.
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