*Caponata sicilienne aux raisins secs

Fáze 1 /6

*Prepare the ingredients.

• 420g *Aubergine
• 60g *Celery
• 120g *Onion
• 250g *Tomato
• 3 *Garlic
• 75g *Green olives
• 45g *Raisins
• 7.5cl *Olive oil
• 6pl. *Balsamic vinegar
• 3pl. *Tomato purée
• 1.5čl *Caster sugar
• 3pl. *Finely chopped basil
• *Salt, pepper

Fáze 2 /6

*In a mixing bowl, combine all the ingredients until homogeneous.

• 420g *Aubergine
• 60g *Celery
• 120g *Onion
• 250g *Tomato
• 3 *Garlic
• 75g *Green olives
• 45g *Raisins
• 7.5cl *Olive oil
• 6pl. *Balsamic vinegar
• 3pl. *Tomato purée
• 1.5čl *Caster sugar
• 3pl. *Finely chopped basil
• *Salt, pepper

Fáze 3 /6

*Distribute between one or multiple sous-vide cooking bags. Place the mixture in a sous-vide bag. Make sure the bags are well sealed.

Fáze 4 /6

*Pour 3L of water into the bowl. Put the bags into the water.

Fáze 5 /6

*Cook on immerged vacuum.

Fáze 6 /6

*Remove the bags. Open them. Serve piping hot with grilled red meat or steamed fish.