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Little Caponata with eggplant, capers and Taggiasche olives served with mint and sage Beef Strips

Medium

Little Caponata with eggplant, capers and Taggiasche olives served with mint and sage Beef Strips

30
min

Little Caponata with eggplant, capers and Taggiasche olives served with mint and sage Beef Strips

Difficulty: Medium

Preparation time: 30 min

Doses (4 people)

  • Ingredients
    • Capers 1,7 oz
    • Eggplants 1
    • Extra Virgin Olive (EVO) Oil as required
    • Extra Virgin Olive (EVO) Oil as required
    • Garlic 1 clover
    • Lean beef 14 oz
    • Mint a few leaves
    • Mint / Sage a few leaves
    • Onion 1
    • Pepper to taste
    • Pepper to taste
    • Pomì chopped tomatoes as desired
    • Salt to taste
    • Taggiasche Olives 3,5 oz
    • Yellow peppers 1
    • Zucchini 1

For this recipe we used:

Chopped Tomatoes
8,81 oz

Preparation

Wash and clean the vegetables and dice them not too small. Julienne the onion and sauté it in a pan with EVO oil, capers and minced taggiasche olives.
When the onion has gained a nice golden-brown colour, add the other vegetables one by one: eggplant first, then peppers and zucchini. When the vegetables have lost almost all their liquids, add Pomì chopped tomatoes, cook for further 20 minutes and season to taste, then let it rest.
Now strip-slice and stir-fry the beef in a pan with EVO oil, a garlic clover and some sage and mint. Finally serve separately.