Chicken with capers and lemon
Sea Bass Oven Baked
Pasta with Butternut Squash
Beef Stew with Tomatoes
Pasta with Seafood
Pasta with Courgettes-Zucchini Cream
Lasagna with Ricotta
This recipe was given to me by my mother in law and my husband did most of the work the first time we made it for a summer party!
You have to prepare it in advance and serve cold.
Every 4 people
- 3 medium aubergines
- 2 ripe tomatoes
- ½ jar of kalamata olives
- 2 table spoons of capers
- 1 clove of garlic (peeled)
- extra virgin olive oil.
- sunflower oil
- 3 leaves of basil
Cut the aubergines into cubes the size of 1 cm per side.
In a frying pan pour abundant sunflower oil and when hot put in it the diced aubergines.
Let them cook until nice and brown, then put them in a plate with kitchen paper to absorb the oil in excess.
In a second frying pan fry the garlic in two table spoons of olive oil.
When golden brown remove it and add the fried aubergines, the tomatoes previously peeled and diced, the olives, capers and basil all previously washed.
Salt to your taste.
Let amalgamate all the ingredients for ten minutes or less.