Caponata Di Pesce

Ingredients - Serves 4

• Fresh basil - A handful, chopped
• Salt and pepper - To taste
• Mixed seafood - 1 kg
• Fish stock - 2 cups
• White wine - 1/2 cup
• Tomatoes - 4 large, chopped
• Eggplant - 1 medium, chopped
• Red bell pepper - 1, chopped
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes.
3. Add the eggplant and cook for another 5 minutes.
4. Add the tomatoes, wine, and fish stock. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Add the seafood and cook until the seafood is cooked through, about 10 minutes.
6. Season with salt and pepper to taste.
7. Stir in the fresh basil just before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 350
• Fat: 10g
• Carbs: 30g
• Protein: 30g
• Sodium: 800mg
• Sugar: 10g