Capunata by Sharon Cuschieri

Ingredients 20g of white wine vinegar

5 leaves of fresh basil

30gr of pickled capers

80gr white onion

300gr courgette

70gr extra Virgin oil

50gr pitted black olives

50gr pitted green olives

100 gr yellow peppers cut in 2cm

100gr red peppers cut in 2 cm

100gr green peppers cut in 2 cm

30gr of pine nuts

300gr peeled whole tomatoes

1 teaspoon salt

2 cloves garlic

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Preparation

1- Put 70gr of oilve oil, garlic and onion cut in halve in the mixing bowl and select 3 sec/speed 7.

2- 1 Add red, green,yellow peppers in the bowl 5 min/120°C/speed 1.

3- Chop the courgettes in 3cm and Place them in the simmering basket, set aside 3 Add salt, green and black olives, pine nuts, white vinegar, tomatoes and basil in the mixing bowl.

4- Then place simmering basket with the courgettes inside,and place it in the bowl for 25 min/Varoma/speed 1

5- With the help of the spatula remove simmering basket and put the courgettes into a bowl, then transfer the remaining vegetable with the courgettes.

6- Let it cool down before serving it.