Caponatina with Raisins and Pine Nuts


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Step 1: Caponatina

Peel the peppers with a vegetable peeler, and remove the seeds. Wash 2 red peppers and 2 yellow peppers with a vegetable peeler and remove their seeds. Wash the zucchini and eggplant.

Cut all these vegetables into small cubes, about 1/2 inch (1.5 cm).

Peel the onions and cut into thin wedges.

Soak a good handful of raisins in water.

Preheat the oven to 320°F (160°C).

Sauté the vegetables one after another in a frying pan with a splash of olive oil, then combine them in a flameproof casserole dish.

Toast the pine nuts in a dry frying pan, add half of them to the casserole dish, and reserve the rest.

Take the leaves off 2 sprigs of basil. Add the stalks to the casserole dish. Set the leaves aside.

Cut the olives into rounds and add them to the dish.

Wash the cherry tomatoes, cut them in half, and add them to the dish as well.

Rinse and chop the anchovy fillets, crush the garlic cloves, and add these.

Finish with the well-drained raisins and the thyme, and stir gently to combine.

Cover the casserole dish with a lid and bake for 25 minutes.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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