All the flavours of the in-season vegetables are ehnanced in this recipe.
Ingredients for 4 portions
- Courgette 200 g
- Aubergine 200 g
- Onion 1
- Garlic 1 clove
- Celery 1 stick
- Chopped peeled plum tomatoes 100 g
- Pitted black olives to taste
- Capers 20 g
- Pistachios 15 g (shelled)
- Fresh basil to taste
- Extra virgin olive oil 2 tbsp
- Sugar 1 tbsp
- White vinegar 1 tbsp
Preparation
Dice the courgette and the aubergine. Sauté them in a frying pan, remembering that they have different cooking times. To ensure that they are at the right consistency you can also cook them in different pans and mix them together later, or use the same pan, starting with the aubergine first and then – after five minutes or so – adding the courgette.
Fry the onion and celery stick with the garlic clove (whole).
Mix together the cooked zucchini and eggplant with the olives, capers and pistachios (whole).
Add the chopped peeled plum tomatoes, sugar and vinegar and cook for a few more minutes.
Lastly, remove the garlic, add a few leaves of basil, roughly torn up with your hands, and a little extra virgin olive oil.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.