It’s a summer dish. Both light and delicious.
Ingredients
- 3 eggplants (peeled, cut into cubes)
- 4 capia peppers (seeds removed, sliced)
- 2 zucchini (peeled and cut into cubes)
- 1 tablespoon fresh thyme
- 1/2 cup green olives (pitted and chopped into rings)
- 2 cloves of garlic
- 1 tea glass Niz Olive Early Harvest olive oil
- 1 tea glass of oil (for frying the eggplants)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup water
Tips and Tricks of the Summer Dessert Recipe
If you fry the eggplants by drying them after taking them out of salty water, you will not disturb the heat balance of the oil and you will prevent them from absorbing excess oil. You can sprinkle plenty of fresh thyme on it.
How to make it?
After peeling and cutting the eggplants, put them in salted water. After waiting for a while, remove from the water and pat dry with paper towels. Fry in hot oil for about 5 minutes and remove on a paper towel
Put the eggplant, capia pepper, zucchini, olives, thyme and garlic in a deep pot. Add salt and black pepper.
Add olive oil and water. Boil once over medium heat and turn the heat down. When the vegetables are cooked, turn off the fire and leave to rest.
Bon Appetit! This special recipe prepared with Nizolive olive oil will add both health and flavor to your tables. Don’t forget to follow our blog for more healthy and delicious recipes!