"I’m ready for our next BBQ! Sicilian pickled summer vegetables go wonderfully with barbecue, with fish, with cold plates, cheese and much more.
The recipe is very simple and the vegetables taste really good. I love that the colors are so bright, and this just fits on any plate! My ancestors were just brilliant! You can store this vegetable up to 6 months, so it is very good to pickle summer vegetables from the garden."
Sicilian pickled Summer Vegetables
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- Recipe Card
Prep time: 15mins
Cook time: 30mins
Serves or Makes: 12
Recipe Card
ingredients
- 400 g Eggplant
- 1 yellow Capsicum
- 3 Tomatoes
- 6 dried Tomatoes in Olive oil
- 50 g Raisins
- 1 Onion
- 3 sprigs Basil
- 1 Sprig Rosemary
- 3 tbsp Capers
- 4 tbsp Pine nuts
- 100 g brown Sugar
- 3 g Salt
- 1/2 tsp Pepper
- 400 ml Red Wine Vinegar
- 1 tsp Peppercorns
- 100 g black pitted Olives
- Olive Oil
Method
Step 1
Peel the eggplants and cut them into cubes. Fry them in olive oil, then put them in a big pan.
Step 2
Cut the capsicum into same size cubes and fry them in the same oil as the eggplants. Put them into the big pan too.
Step 3
Slice the onion and fry together with the capers and pine-nuts in the same oil. Put into the big pot with the eggplants and capsicum.
Step 4
Peel the tomatoes and dice them. Mix them with the olives and the basil.
Step 5
Meanwhile pour the vinegar together with the sugar, salt, pepper, peppercorns, rosemary, and raisins into a pan and bring to a boil. Let simmer for 10 minutes.
Step 6
Now put everything together with the eggplants and the tomatoes into the big pan and bring to a boil. Let cook for 5 minutes, then put into clean jars and close immediately!
Step 7
You can keep the vegetables up to 6 months, once opened keep refrigerated! This is a gluten-free recipe!