Caponata, Walter at Fontanaro style.
here is for you
- one onion regular size
- pine nuts
- apple vinegard
- fresh basil
Directions for the Caponata, Walter style.
Soak raisins with water. Cut in pieces all the vegetables from the list. Heat the olive oil. sauté the onion already cut in small pieces. Start from the eggplant because they contain less water. Cook for 5-10 minutes in high flames with the onions.
Than add zucchini and after five minutes the chopped tomatoes.
In another sauce pan, toast the pine nuts to add at the and of the cooking. When they are roasted add them with raisins to the caponata Walter style.