Summer peperonata

Serves four

• Serves four
  
• Aubergines 200 g
• Courgettes 300 g
• Tomatoes 200 g
• Onion 180 g
• Red bell pepper 100 g
• Yellow bell pepper 100 g
• 1 clove of garlic
• 4 basil leaves
• 1 handful of desalted capers
• 4 tbsp extra virgin olive oil (40 g)
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 155 Kcal

Environmental Impact

Per serving: 
160 grams CO₂ equivalence - carbon footprint
222 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Clean, wash and dice the aubergines, courgettes, tomatoes and bell peppers into 2 centimetre cubes.

Peel the onions and slice.

Fry the whole garlic and the onions in a pan with oil. 

Add the peppers and, after a few minutes, the aubergines and lastly, the courgettes. Fry for a few minutes, add the tomatoes and season. 

Continue cooking on a low heat and add the basil leaves torn up by hand just before serving.

The Chef’s Advice

Peperonata goes very well with cheese and meat-based dishes but can also be tasty on toasted bread as a bruschetta.

Nutritional Advice

In-season vegetables retain their nutrients better than out-of-season produce which is not as fresh.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

This meal contains carbohydrates, protein, vegetables and fat, and is made even more nutritious when served with a salad and/or fruit.