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Caponata(-ish)

April 11, 2018

 

INGREDIENTS:

Olive oil
Large onion, chopped
3 cloves garlic, minced
1 eggplant, chopped
1 zucchini, chopped 
1 red capsicum/bell pepper, chopped
2 jalapenos, diced
500g beef mince
400-500g tomates, Salt and pepper to taste
1 tablespoon balsamic vinegar
1 handful basil, chopped
1 large handful shredded greens (kale, silverbeet, spinach, etc.)
Juice of 1-2 lemons

 

METHOD:

Heat olive oil in a heavy-bottom pot, then add onion and cook on medium heat until golden and sweet, add eggplant, garlic, zucchini, capsicum, and jalapenos to the pot. Cook for a few minutes, then add beef and cook until it is browned.

Add seasoning, tomatoes, lemon juice, vinegar, basil and greens to the pot and bring to a boil.

 

Reduce heat to simmer and cook down for about an hour (lid off).  Taste and adjust seasoning.

 

I serve this over zucchini noodles or on zucchini boats topped with sharp cheese (my eldest daughter just eats it by the bowlful).

 

Enjoy - N x

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