I work in ...

Continue

Content is being adapted
based on your type of business

+

Caponata

  • Red capsicums 2 x
  • Yellow capsicums 2 x
  • Eggplants 2 x
  • Olive oil 4 tbsp
  • Salt and Pepper
  • Celery Sticks 2 x
  • Red Onion 1 x
  • Cherry Tomatoes 250 g
  • Vinegar 4 tbsp
  • Sugar 1 tbsp

Before serving

  • Pine nuts 40 g
  • ciabbatta's 10 x
  • burrata's 3 x
  • Basil Leaves 15 g
  1. Caponata

    • Roast the capsicums in the oven until their skin blackens and leave to cool.
    • Remove the skin and seeds and cut in pieces.
    • Cut the capsicums lengthwise in half and slice. Fry in olive oil until brown and tender and season with salt and pepper.
    • Slice the onion in rings and add to the eggplant.
    • Clean the celery sticks and slice. Half the cherry tomatoes. Add to the eggplant with the capsicums.
    • Add the vinegar and the sugar, season to taste.

  2. Before serving

    • Toast the pine nuts.
    • Slice the ciabatta's open and fill with caponata and burrata.
    • Garnish with toasted pine nuts and basil leaves and freshly ground black pepper.

+