Lose weight ...

... without a diet? Be good to
yourself. more...
         

Articles - Gourmet Pleasures:

North African nomads known as the Berber have been using the Tagine for thousands of years. Meat
These pieces of raw cocoa bean may well be produced without sugar but they are not exactly
Preparing the perfect risotto is a real art form. The rice mustn’t have too much bite, but it
What would a Greek salad be like without olives? It is impossible to imagine Mediterranean cuisine
Bright red and sweet, with a beguiling scent and melt-in-your-mouth softness – the description

SLICED SWORDFISH WITH AUBERGINE CAPONATA


Ingredients 
for caponata

2 round aubergines

Plain flour

Frying oil

1 celery heart

1 carrot

Half an onion

Bunch of basil

300 g cherry tomatoes

Vinegar

Sugar

Black olives

Capers

Oil 

Salt and pepper

 

Method

Cut aubergines into cubes and coat cubes in flour. Fry in hot oil and drain well. Allow to cool. Dice celery, carrot and onion, chop the basil and quarter the tomatoes. Sauté vegetables, after a few minutes add half the tomatoes and basil Cook over high heat. After 5 minutes add the vinegar, sugar, capers and olives. Mix well and then add the other half of the tomatoes and basil. Continue cooking for another 5 minutes. Season to taste.

Ingredients for swordfish

Slices of swordfish

Oil Salt and pepper

Method

Cook swordfish on hot grill. Season with salt and pepper and serve cut into strips on the caponata.

By Baita E Salmaso

www.kesseboehmer.com