Sweet Potato Pepperonata
“Enjoy with a freshly baked Ciabatta Bread (JD Bistro makes a fantastic one!) and a glass of Chilled Lomond Cape Agulhas Rose, it brings out the creaminess of the sweet potato & the peppery notes of the dish, but doesn’t overwhelm it in any way.”
– Luan Lauro
RECIPE FROM THE BAY LEAF
2 Sweet Potatoes – Diced – I like them with the skin on but you choose!
1 Aubergine – Peeled & Diced
2 Small Garlic Cloves – finely chopped
1 Red Onion – Sliced
2 Peppers – A Red & Yellow one – Sliced
Capers – a few ( If you like them)
2 Courgettes – Sliced
Salt & Pepper to Taste
Italian Flat Leaf Parsley for Garnish
Chilli – if you like some heat. (I make my own chilli oil which I drizzle over at the end)
Start with Frying the sweet potatoes in the pan until Golden, since you have diced them, they won’t take long. Put them in a dish & set aside. Still in the hot pan, fry the Aubergine in olive oil stirring so they brown on all sides, when browned,add 1 clove of the finely chopped garlic and don’t worry that the aubergines drink up all the oil as they will release it into the dish when everything is mixed together later. Set aside, then fry up the Onion add the Peppers till they are soft, throw in the olives & Capers if using and set aside in the bowl with the aubergine. Next, fry the courgettes until golden, add your last clove of garlic stir in for a minute or so and add this to your roasted sweet potatoes & Aubergine mix. Toss everything through together, check the seasoning and add a good pinch of chopped parsley to garnish. I love a bit of chilli, so this is where I drizzle my delicious chilli oil over.
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Voorverhit oond tot 180C. Room botter en suiker tot lig. Voeg die eiers een op ‘n slag by en meng goed na elke byvoeging. Roer die patat en stroop
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