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Eggplant and pepper caponata
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
1 servings
Edna Marques
@vestidasdeluz- Ingredients
- Recipe
- eggplant1 unit(s)
- Red pepper1/2 unit(s)
- Green pepper1/2 unit(s)
- Yellow pepper1/2 unit(s)
- Olive to taste
- Chili pepper to taste
- Small onion1 unit(s)
- Salt to taste
- Olive oil to cover the preserves to taste
- Oregano, Rosemary, Green Scent to taste
- Peel the eggplant and cut into small cubes. Put in water and set aside.
- Cut peppers, onion, pepper and olives
- Drain the eggplant water well
- In a refractory mix all the ingredients and put it in the oven.
- When the eggplant is very soft, it's time to take it out of the oven.
- Allow to cool, transfer to a glass jar with a lid and refrigerate.
- Serve with crackers or Italian bread as an aperitif.
- Remembering that the caponata the next day is even tastier
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