Type
Main courses
Difficulty
Medium
Method
25 minutes
Season
Summer
Ingredients for 4 people
2 Linea Osella cheeses
1 aubergine
1/2 a yellow pepper
1/2 a red pepper
4 “pizzutello” tomatoes
1 Tropea onion
40 g of extra virgin olive oil
1 stick of green celery
2 spoons of pickles capers
10 olives 1 teaspoon of sugar
1 teaspoon of vinegar
salt, pepper, fresh basil
Method
Cut the aubergine into cubes and sprinkle with salt. Meanwhile, chop up the other vegetables: the onions into slices, the peppers into squares, the tomatoes into cubes and the celery into half-moon shapes. Remove the salt from the aubergines. Gently fry the onion in the oil in a large frying pan, and add the aubergines. Add the peppers and the tomato and continue cooking for 10-15 minutes. Add the celery towards the end of the cooking time so that it stays crisp. Complete with the capers, olives, vinegar and sugar. Reduce the sauce and add salt and pepper to taste. Serve with the Linea Osellla cheeses and sprinkle with the fresh basil.
