Ratatouille with caper fruits and Taggiasca olives
Ingredients
200g celery stalks
200g carrot
200g onion
200g courgette
100g red pepper
100g yellow pepper
50g pitted Taggiasca olives 50g tomato concentrate 12pcs pickled caper fruits dry white wine
thyme
Origan
basil
extra virgin olive oil
salt
Procedure
To prepare our ratatouille with caper fruits and Taggiasca olives, we begin to clean and cut the carrot, celery, peppers, onion and courgette into small pieces.
Continue browning the onion in a pan with extra virgin olive oil for about 3 minutes, remove it and put the carrots and peppers in its place for another 5 minutes.
Meanwhile, brown the celery with extra virgin olive oil for about 4 minutes, add a clove of garlic and the courgettes, continue cooking for another 3 minutes. At this point we combine all the vegetables in the same pan, add the tomato paste, the spices (thyme, oregano), salt and half a glass of white wine, cook for another 5 minutes.
We remove the ratatouille from the heat, add the Taggiasca olives and the caper fruits, finally we can also add some basil leaves to complete
