Recipes / Side dish
Difficulty Easy
20 MIN
Fried
4 Portions
Partners
1
Soak the CANNAMELA freeze-dried garlic in water for a few moments, then drain.
2
In a saucepan, cook the CANNAMELA freeze-dried garlic in oil until soft, then pour in the peeled and chopped tomatoes. Cook for about ten minutes and add salt to taste.
3
In another pan, fry the aubergines cut into regular pieces, then add the onion in rounds and the peppers in strips.
4
Transfer the peppers and aubergines to the saucepan with the tomatoes.
5
Flavour with six turns of CANNAMELA Grinder Cap black peppercorns.
6
Add the capers, olives and chopped celery.
7
Stir well and, cook for a further 20 min, before dousing with vinegar. Raise the flame, leave to reduce and serve.
