Baked caponata with tuna

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

Directions

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 another10 minutes and allow to cool before serving.

  Difficulty:

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 TIME:

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60min