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Caponata or Eggplant Antipasto đ
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
1 hour(s)
8 servings
Cynthia
@cy_home- Ingredients
- Recipe
- Large eggplants cut into cubes2 unit(s)
- Red bell pepper, diced1 unit(s)
- Yellow bell pepper, diced1 unit(s)
- Chopped Onion1 unit(s)
- Squeezed garlic2 unit(s)
- Vinegar1/2 cup
- Olive oil1/2 cup
- Pitted Olives to taste
- Salt to taste
- Cut the eggplants into cubes and soak them in vinegar water for 30 minutes.
- Throw away the water and squeeze out excess water (eggplant is like a sponge)
- Reserve the olives. Place the rest of the ingredients on a baking sheet / platter.
- Wrap them well and bake for + or - 25 minutes
- After adding the olives
- And drizzle with a little more oil.
- If desired, add oregano.
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