Grilled turkey with light caponata and bread

Ingredients

For 1 serving

• Turkey breast140 g
• Eggplant150 g
• Bell peppers80 g
• Celery1
• Onion40 g
• Canned peeled tomatoes80 g
• Capers1 teaspoon
• Red wine vinegar1 teaspoon
• Bread40 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

In season: July – September

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper. Wash and trim the aubergines, cut them into roughly 2 cm cubes, salt lightly and roast for 20 minutes, until soft and golden.
2. Meanwhile peel and slice the onion; wash the celery and cut it into pieces of about 1 cm; wash the peppers, remove the seeds and pith and cut them into small squares.
3. Heat the oil in a frying pan over medium heat, add the onion, celery and peppers with a pinch of salt, cover and stew for 10 minutes, until soft.
4. Add the crushed peeled tomatoes, the rinsed capers, the aubergines and the red wine vinegar and cook uncovered for 5 minutes, stirring, until the vinegar has evaporated and the sauce has thickened; the caponata should be sweet-sour and fairly dry.
5. Lightly pound the turkey breast slices, season with salt and black pepper and cook them on a very hot griddle over high heat for 2–3 minutes per side, until golden and no longer pink in the centre.
6. Serve the turkey with the caponata, hot or warm, and the bread.