Image credits: nytimes.com
2 small or 1 large purple aubergine
4 courgette
2 peppers (1 red and 1 yellow)
1 red leek
half can of peeled tomatoes
large green olives
1 tablespoon tomato paste
pinenuts
salted capers
sugar
white vinegar
extra-virgin olive oil
Dice the aubergines and place them in a colander to drain, sprinkled with coarse salt, for an hour covered with a plate.
Wash the courgettes, cut them in small dice and halve the olives. Grill the peppers, then peel them, clean them and cut them in squares.
In a pan, heat 2 tablespoons of extra-virgin olive oil, add in the peeled tomatoes and the tomato paste and cook on medium heat for 10 minutes, without covering the pan.
Add a little salt and pepper, then the olives, pinenuts and the capers (after having washed off their salt).
Dissolve 1 teaspoon of sugar in one glass of white vinegar, then pour the mix into the pan. Stir well. Let it cook for another 10 minutes until the sauce is more dense.
On the side, stir fry the courgette, and the aubergines with only a little oil, adding in the onions at the end. As the vegetables cook, drain the excess oil by putting them on a plate lined with kitchen paper. Then add in the roasted pepper after cutting them in squares.
On the side, stir fry the courgette, and the aubergines with only a little oil, adding in the onions at the end. As the vegetables cook, drain the excess oil by putting them on a plate lined with kitchen paper. Then add in the roasted pepper after cutting them in squares.
Cover the veggies with the hot sauce, let it cool, then serve. Tastes great also the day after:)
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