Hyper yummy caponata

I only tasted the sauce from the wooden spatula and I hereby swear: this is going to be a delicious and hyper yummy caponata which like all the other caponatas grows in flavor as the days go by.

 

FOR THIS RED PEPPERS CAPONATA YOU NEED:

  • 1 red capsicum in thin slices
  • 2 medium ripe tomatoes in small cubes
  • 1 tsp red sugar
  • half tsp garlic powder
  • 1 big dash vinegar
  • 3 shallots thin slices
  • 2 cloves garlic crushed
  • 3 Spoons tomato sauce with green olives (leftover of a jar in my case) [shake the jar with little water before pouring all in the pan]
  • 1 TSP full of salty capers
  • dash of turmeric

After cutting all the veg stuff, prepare a cast iron pan with oil and stir fry onion and garlic with the turmeric, the garlic powder and the sugar. Add in the red peppers and capers, stir until soft. Add in the tomatoes and the fluid from the jar, the dash of vinegar … and let it bubble cook at medium low stirring only once in a while. When it looks ready it is ready. Serve it at the temperature you prefer most and any day within a week or so.

 

5 random tips about caponata:

  1. You can store it in a jar in the fridge
  2. You can serve it in a sandwich
  3. You can serve it as pasta complement
  4. You can make a cold rice salad with it
  5. You can dress grilled white meat with caponata

 

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