Ingredients
- 8 small squid
- 1/3 cup extra-virgin olive oil
- 1 eggplant, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- Kosher salt and freshly ground black pepper
- 2 balls buffalo mozzarella cheese, diced
- 1 clove garlic, crushed with peel on
- 2 tablespoons capers
- 20 cherry tomatoes, quartered
- 15 green olives
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