Caponatta or Eggplant Antipasto

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Caponatta or Eggplant Antipasto

Name: Caponatta or Eggplant Antipasto
Prep time: 15 min
Total time: 15 min
Yield: 20 Porções
Ingredients: 2 unit(s) Eggplant; 1 unit(s) Yellow Pepper; 1 unit(s) Red Pepper; 1 unit(s) Onion; 10 unit(s) Olives; to taste Salt; to taste Vinegar; to taste Olive oil; to taste Parsley; to taste Oregano

🇧🇷Brazil

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(Português)

15 min(s)

20 servings

Rosangela Rodrigues

@sobrado_picarras

Ingredients
Recipe

Eggplant2 unit(s)
Yellow Pepper1 unit(s)
Red Pepper1 unit(s)
Onion1 unit(s)
Olives10 unit(s)
Salt to taste
Vinegar to taste
Olive oil to taste
Parsley to taste
Oregano to taste

Cut the eggplant and peppers into strips, cut the onion into slices and chop the olives.
Place in a glass refractory and season with salt, oregano, parsley, vinegar and olive oil.
Mix well and put in the microwave for 5 minutes.
Stir well and return to the microwave for another 5 minutes.
Repeat the process for 3x until completing 15min

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Caponatta or Eggplant Antipasto

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