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Gruyère AOC Caponata



175g strong Gruyère AOC
1 aubergine
1 courgette
2 stalks of celery
1 yellow pepper
1 red pepper
200g cherry tomatoes
4 tblsp olive oil
1 tsp sugar
3-5 tblsp vinegar
3 tblsp pine nuts
2 tblsp capers
75g black olives
A couple of basil leaves
Salt and pepper


Cut the aubergine into 1-2cm cubes, sprinkle with salt and leave to stand for an hour. Cut the courgette into halves lengthways, chop into pieces. Slice the celery. Cut the peppers into strips. Cut the cherry tomatoes in half.

Dry off the aubergine cubes with kitchen paper, fry in 2 tablespoons of olive oil. Remove from the frying pan. Heat the rest of the oil, add the courgette, celery and peppers and fry for 3-5 minutes. Add the aubergines, tomatoes, sugar and vinegar and briefly bring to the boil. Season with salt and pepper, and allow to cool.

Fry the pine nuts in a frying pan until light brown. Cut the Gruyère AOC into strips. Mix Le Gruyère AOC with the pine nuts, capers and olives in the vegetables, and spread basil leaves over the top.



Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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