Baked caponata with tuna

Hors d'oeuvres

Baked caponata with tuna

Timing


60 min

Difficulty


medium

Ingredients

  • 2 aubergines
  • 3 carrots
  • 4 courgettes
  • 2 celery stalks
  • 1 red pepper
  • 1 green pepper
  • 2 red onions
  • 50 g sultanas
  • 50 g dried apricots
  • 1 sprig basil
  • 1 tablespoon vinegar
  • 1 tablespoon cane sugar
  • extra virgin olive oil
  • salt
  • pepper
  • 1 jar Polli tuna hors d’oeuvres in tomato sauce

Preparation

Chop all the vegetables and dress with extra virgin olive oil, salt and pepper. Add the fresh basil and celery stalk after peeling it.
Bake in preheated oven at 180 degrees for 40 minutes: then add the cane sugar, vinegar, sultanas, chopped apricots and POLLI TUNA HORS D’OEUVRES IN TOMATO SAUCE. Cook for another 10 minutes and allow to cool before serving.

Timing


60 min

Difficulty


medium
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