Cold Mixed Vegetables
Gran Misto Freddo
3/4 pound medium eggplants
Cut the eggplant and the zucchini into small cubes, and sprinkle with salt. Let them drain in a colander for 1/2 hour. Rinse and pat dry.
3/4 pound baby zucchini
salt and pepper
1/3 pound mushrooms
1/4 cup extra virgin olive oil
1 small onion, thinly sliced
1 small celery stalk, chopped
1 clove garlic, chopped
3 tablespoons white wine vinegar
1 tablespoon capers
1 tablespoon sugar
2 large tomatoes, chopped
2 ounces black olives, pitted
Clean the mushrooms and slice into 1/4-inch thick slices.
Heat the oil in a large casserole, add the eggplant, zucchini, mushrooms, onion, celery, and garlic.
Cook for 10 minutes over medium high heat, stirring frequently. Add the vinegar, capers, sugar, salt, and pepper to taste. Mix gently and lower the heat. Cover and let simmer for 10 to 15 minutes. Add the tomatoes and olives. Bring to a boil for a few minutes. Remove from heat and turn into a bowl.
Let cool to room temperature. Refrigerate for a couple of hours before serving.
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