Please forgive me for the lack of photos in this recipe. I'm having some technical difficulties and it will only let me add the header image.
This is another recipe from my Auntie in Spain. I have adjusted it a little to add some extra veges. It's very low in calories and very versatile not to mention tasty.
Recipe
Ingredients
- 4 large zucchinis
- 2 large onions
- 2 tins diced tomatoes
- 1 red 1 green, 1 yellow capsicum (they don't have to be all different colours but I liked the look of it)
Instructions
- Finely chop all the vegetables and keep the onion separate.
- In a saucepan, simmer the tinned tomatoes with some salt and pepper until it has thickened and reduced.
- Cook the onion in a large pan over moderate heat until it has softened then add the zhuccini and capsicum. When they have softened and the tomatoes have reduced, add the tomatoes to the pan. Simmer it all until it thickens. I added a tablespoon of tomato paste just to intensify the tomato flavour but you don't have to.
- Season to taste.
In Spain, this is usually served with a poached egg on top or some raw egg tossed through it until it is cooked. I served it as a side dish with chicken and potatoes.
It freezes very well so I usually make a big batch and keep some on hand for quick sides and easy meals.
Sorry again about the lack of pics! Hopefully I'll have it sorted by tomorrow.
Enjoy!
Notes
Serves 6 as a side dish.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
Lorraine @ Not Quite Nigella says
It sounds very flavoursome and versatile-thanks for sharing the recipe! :D
Celia says
Lovely, Claire! It's wonderful how many cultures have a dish similar to this - the Italians have caponata and the French make ratatouille - yet each adds its own twist. I would never have thought to serve it with raw egg!
Claire says
I haven't heard of caponata. I'll have to look for it. They're great recipes if you have a wonderful vege garden like yours!