Vegeterian Sicilian Caponata

In summer, I use all vegetables from my garden. I love preparing Hungarian healing which I serve with sausages (for this part of my family who eat meat) and bread or groats for vegetarians. I also prepare this dish in jars for the winter.

This summer I decided to cook a slightly different dish - SICILIAN CAPONATA - but in my version. Here it is! Very fresh, delicious and of course I will try to put it in a jar and open it in winter.

• 3 cloves of garlic
• 30g of olive oil
• 300 - 350g of zucchini, sliced into 2-3 cm pieces
• 300g of pepper without seeds, sliced into 3cm pieces
• 120g onions, chopped into quarters
• 500g tomatoes, ripe, sliced into 2 cm pieces
• 40g capers, pickled, drained from the pickle
• 40g green and calamata olives, withoud seeds
• 200g passat (tomato puree)
• 50g red currant vinegar
• 1 tsp of sugar
• 1 tsp of salt
• ¼ - ½ tsp of ground black pepper
• 2 basil leaf sprigs, fresh, chopped
• 400g of tofu chopped into 1cm cubes
• 2 tsp of soy souse
• 8 balls of mozzarella

1. prepare a frying pan
2. crush garlic
3. add olive oil
4. mix and fry for 2 minutes
5. add zucchini, pepper and onion
6. fry for 10 minutes

Before adding we need to remove skin from tomatoes. To do that we need to put them in boiling water for 5 minutes. Then take them out and easily remove the skin.

Add:

1. chopped, earlier prepared tomatoes
2. capers
3. olives
4. passat
5. vinegar
6. sugar, salt and pepper

Fry for 10 minutes on low heat and mix every few minutes.

Add basil and mix everything with a spoon.

1. chop tofu into 1cm cubes
2. prepare a frying pan
3. pour some oil onto the pan
4. turn up the heat to max
5. put the tofu in
6. set the heat to a bit lower value
7. fry for 5 minutes
8. pour some soy souce on the tofu
9. fry for 1 minute
10. Done

Caponata tastes better with a piece of focaccia. You can buy some premade at the store or do it yourself. I chose to use a premade one. I added some mozzarella on top alongside a few leaves of basil. I also poured some olive oil. Put it in oven for 5 minutes 200°C.

Your vegetarian caponata is done. Enjoy!