The most important thing in advance: Since this is a relish, all ingredients must be cut into small cubes of max. 5 millimeters edge length, rather smaller. The best way to do this is to start by slicing the melanzani and zucchini with a vegetable slicer after washing them, then cut them into strips with a large kitchen knife, and then cut them diagonally into cubes. Remove the seeds from the peppers and cut them into strips and cubes with a kitchen knife. Chop the onion into very fine cubes and the garlic into very fine cubes.
Now sauté the cubes one by one in very little olive oil over medium heat for about 3 minutes, season with salt, season with pepper, stirring again and again. Sweat the onion and the garlic in a large saucepan in a little bit of olive oil until translucent, add all the other cubes, the paradeis pulp, a pinch of sugar and the white wine, and simmer gently on low heat until the liquid has almost evaporated. Now season again, stir with a little bit of fresh olive oil and let it stand in the fridge for at least 8 hours after it has cooled down. Tastes best with fresh baguette.
Recipes: Cucumber cold dish with radishes Ratatouille relish Gorgonzola quiche with sage Fruit salad with cherries
it-recipes2.pdf
Our tip: Zucchini are tender in taste and therefore well suited for children.
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