Approx. 260 kcal (1088 kJ) / 6 g protein / 18 g fat / 15 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
1. Clean tomatoes and peppers, wash, remove seeds from pepper and dice with tomatoes. Wash courgette and dice. Peel and chop garlic. Peel onion peel and finely dice.
2. Sauté onions and garlic in hot oil in a frying pan. Add the vegetables and pine nuts, lightly salt and sauté about 10–15 minutes.
3. Sprinkle sugar in the middle of the pan and melt and let caramelise. Deglaze with vinegar and mix with the vegetables for a sweet and sour taste.
4. Season with salt and pepper.
The caponata can be served cold as antipasti or warm as an accompaniment to pasta and meat dishes.