medtran49

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You could make this vegetarian/vegan by substituting olives, a mix of black and green, for the anchovies. Finely chop them and just warm in the oil at the stage you would cook in the anchovies, then proceed with remainder of recipe.

The vegetables are cooked separately so the individual flavors come through and you end up with a clean tasting dish.

INGREDIENTS

2 small onions, diced
2 medium red bell peppers, diced
2 small Japanese eggplant, diced
2 small zucchini, diced
2 anchovies in olive oil, diced
1 Tbsp of capers, well rinsed, chopped
Extra virgin olive oil
Salt and pepper to taste
1 Tbsp fresh basil, minced

DIRECTIONS

Film a sauté pan with olive oil and cook the vegetables one at a time until just crisp tender; transfer the vegetables as they cook to a platter.

Film the pan again with olive oil and add the anchovies and cook them until they dissolve in the oil. Stir in the capers. Add the vegetables and combine well. Season with salt and pepper. Set aside to let the flavors mingle.

Garnish with basil. Serve at room temperature as a relish or a bruschetta topping.
 
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The vegetables are cooked separately so the individual flavors come through and you end up with a clean tasting dish.

Smart idea, So often, vegetables are cooked together (which of course is fine for some recipes) but I can see here that the individual flavours and texture are important.
 
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