Antipasti can be served either as a starter, or with fresh ciabatta as a small snack with a glass of wine. Antipasti can also be prepared well in larger quantities, as it tastes best if you leave it in the fridge overnight. Wash the eggplant and courgette, rub dry and remove the stalk. Cut the eggplant and zucchini into slices, spread out on a large board and sprinkle lightly with salt. Allow the vegetables to steep a little until water forms. Dry the vegetables with kitchen paper. Halve the peppers, remove the white seeds and skins and cut the peppers into bite-sized pieces. Heat the olive oil in a large pan and fry the vegetables until they are firm to the bite. Peel garlic, cut into slices and add to the vegetables in the pan. Season with freshly ground pepper and deglaze with balsamic vinegar. Fill the vegetables with roast stock in an oven dish or bowl. Add the black olives, capers and fresh basil and cover the antipasti and leave to stand in the refrigerator overnight if possible. Shortly before serving, dry the pine nuts in a pan until they begin to smell. Arrange the antipasti on a plate and sprinkle with the pine nuts.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
352 kcal
16 g
4 g
29 g

(C)opyright by Marions Kochbuch